Serves 8-10

2kg boneless rolled turkey roast
200g sliced Pedrazzoli prosciutto

20g Naturbosco porcini
Extra virgin olive oil (EVO)
250g button mushrooms, finely chopped
3 spring onions, finely chopped
2 sprigs of fresh thyme, leaves picked
3/4 cup Naiciña Pre-Cooked Organic Chestnutsfinely chopped (or toasted walnuts, or a mixture of the two)
Sal de Añana Provençal herb salt
Freshly ground black pepper

3 large onions, finely sliced
Sal de Añana mineral salt
2 sprigs of fresh thyme, leaves picked
2 Tbsp Sabato porcini crema
Freshly ground black pepper

Make the stuffing. Place porcini in a bowl, cover with hot water and leave to soften for 20 minutes. Remove porcini and finely chop; reserve liquid. Heat 2-3 Tbsp EVO in a pot set over medium–high heat. Add mushrooms and stir-fry for 5-7 minutes. Lower heat; add spring onions, thyme and porcini and cook 2 minutes. Remove from heat; stir in chestnuts and season with herb salt and pepper. Set aside to cool.

Make the sauce. Heat 3 Tbsp EVO in a pot set over a medium-high heat. Add onions and a little salt, cook for 5 minutes until softened, stirring occasionally then reduce heat to medium; cover pot with lid. Cook for 10 minutes, stirring occasionally. Remove lid, add thyme and continue to cook, stirring regularly for up to 20 minutes or until golden brown. Cool, then purée with porcini crema, adding porcini liquid to loosen, as necessary. Season to taste. Gently reheat, to serve.

Preheat oven to 180°C. Season turkey on both sides with salt and pepper. Place turkey, skin-side down, on a workbench and arrange meat into a flat, rectangular shape, of even thickness. Use a small, sharp knife to slice areas and rearrange so the meat is evenly distributed throughout.

Place the stuffing down one long edge of the turkey rectangle, pressing it together to roughly form a sausage shape. Starting at that long edge, firmly roll up the turkey to encase the stuffing and form a long, thick log.

Wrap slices of prosciutto around the turkey log, slightly overlapping, to secure the stuffing and help keep the log’s shape. Transfer the turkey roll to a large, shallow sided roasting pan, drizzle with EVO.

Roast turkey roll for 60-70 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.

Remove turkey to rest for 15 minutes before slicing into thick medallions. Serve with caramelised onion sauce and/or Sabato porcini jus.

Recipe by Julie Le Clerc



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