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Roast Turkey Roll with Chestnut Stuffing

Roast Turkey Roll with Chestnut Stuffing

© Recipe courtesy of Julie Le Clerc

HOW TO STUFF AND ROLL A BONED TURKEY ROAST

Serves 8

Roast turkey roll with chestnut stuffing:

280 g L’Authentique pork and fennel sausages
200 g Naiciña pre-cooked chestnuts, chopped
2 shallots, finely chopped
1 braeburn apple, peeled and coarsely grated
200 g breadcrumbs made from stale sourdough
2 Tbsp fresh sage, chopped
2 small eggs, lightly beaten
Salt and freshly ground black pepper
2 kg Crozier’s free-range boneless rolled turkey roast
200 g 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. Mix well to thoroughly combine.

Step 2.

Preheat oven to 180°C. Season boneless turkey on both sides with salt and pepper and then lay out on a work surface, skin-side down. Spread half the stuffing over the turkey, to evenly cover.

Step 3.

Roll up length ways to form a long log, tucking in the stuffing as you roll. Wrap slices of prosciutto around the turkey log to secure the stuffing and help keep the turkey roll’s shape.

Step 4.

Shape remaining stuffing into walnut-sized balls and arrange on a lightly oiled baking tray. Put into the oven 40 minutes before the end of the turkey’s cooking time.

Step 5. Place turkey into a large roasting pan, drizzle with EVO. Roast for 1 hour 20 minutes or until a thin sharp knife inserted into the centre comes out hot, indicating turkey is cooked through. Remove to rest for 10 minutes. Thickly slice turkey roll and serve and serve with stuffing balls on the side.

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