How to Stuff and Roll a Boned Turkey Roast
Roast turkey roll with chestnut stuffing:
Serves 10 - 12
280g L’Authentique pork and fennel sausages, defrosted
200g Naiciña pre-cooked chestnuts, chopped
2 shallots, finely chopped
1 braeburn apple, peeled and coarsely grated
200g breadcrumbs made from stale sourdough
2 Tbsp fresh sage, chopped
2 small eggs, lightly beaten
Salt and freshly ground black pepper
2.5kg Crozier’s free-range boneless rolled turkey roast, defrosted
200g sliced Pedrazzoli prosciutto
Extra virgin olive oil (EVO)
STEP 1. To make the stuffing, remove the sausage meat from the skins and place into a bowl. Add the chestnuts, shallots, apple, breadcrumbs, sage, eggs and season with salt and pepper. Use your hands to mix until thoroughly combined.
STEP 2. Preheat oven to 180°C. Season boneless turkey on both sides with salt and pepper. Place turkey, skin-side down, on a workbench and arrange meat with your hands into a flat, even surface. Or use a small sharp knife to slice areas, if necessary, to make sure the meat is evenly distributed throughout.
STEP 3. Press half the stuffing mixture evenly over the turkey meat, leaving 5cm clear along each outside edge. Starting at one long edge, firmly roll up the turkey to form a log, tucking in the stuffing as you roll.
STEP 4. Wrap slices of prosciutto around the turkey log, slightly overlapping, to secure the stuffing and help keep the turkey roll’s shape. Place turkey into a large roasting pan, drizzle with EVO.
STEP 5. Roast turkey roll for 80-90 minutes or until a thin sharp knife inserted into the centre comes out hot, indicating the turkey and stuffing is cooked through. Baste with pan juices once or twice during cooking.
STEP 6. Shape remaining stuffing into walnut-sized balls and arrange on a lightly oiled baking tray. Put these into the oven 30 minutes before the end of the turkey’s cooking time; turn once during cooking for even browning.
STEP 7. Remove turkey to rest for 15 minutes before slicing thickly. Serve with stuffing balls on the side.
Recipe by Julie Le Clerc