Yields10 Servings
 2 tbsp olive oil
 1 medium red onion chopped
 2 cloves garlic chopped
 2 tbsp fresh sage chopped
 2 tbsp red wine
 100 g dried cranberries soaked overnight in red wine
 100 g prosciutto crudo
 125 g chestnuts, boiled and chopped
 250 g Maltese sausage
 salt and pepper to taste
 2 kg Boned turkey breast, (weighing about 2kg), skin reserved (ask the butcher to open it up for you)
 6 tbsp butter, softened

preheat oven to 200C/Gas6
heat the olive oil in a saucepan add the onion and garlic and fry gently until soft but do not allow to turn brown
add the chopped sage and cook for another 3 minutes
take off the heat and add the cranberries, prosciutto, chestnuts and sausage and mix very well; you might need to use your hands
add salt and pepper to taste
lay the turkey breast flat on a sheet of oiled aluminium foil and spread the stuffing on top
roll the breast tightly and cover with the skin
rub with the butter
wrap in the foil and bake for about 45 minutes to 1 hour
for the last 10 minutes, remove roll from the foil, baste and continue cooking uncovered
let it rest for 10 minutes, slice and serve

To caramelise the orange rind

- cut rinds into julienne strips and plunge into a pan of boiling water for 30 seconds
- drain and refresh under cold water and pat dry between paper towels
- place 60g caster sugar in a pan, add 4 tablespoons water and heat until sugar dissolves
- bring to the boil, add the rind and simmer until the water has evaporated and the strips have become tanslucent
- remove with a slotted spoon and let cool on greaseproof paper

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