ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING ...
No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas
Provided by Jane Hornby
Categories Buffet, Main course
Total Time 2 hours 30 minutes
Cook Time 2 hours
Yield Serves 6-8, plus leftovers
Number Of Ingredients 18
Steps:
- First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
- Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
- Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
- Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
- Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.
Nutrition Facts : Calories 850 calories, FatContent 43.5 grams fat, SaturatedFatContent 16.2 grams saturated fat, CarbohydrateContent 18.6 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 96 grams protein, SodiumContent 2.96 milligram of sodium
PANCETTA AND TURKEY MEATLOAF RECIPE - FOOD.COM
Adapted from a Giada Delaurentis creation; turkey based meatloaf that incorporates sundried tomatoes and romano cheese, wrapped in pancetta and baked in parchment paper.. delicious!! Oh, I almost forgot..my hubbie said this was the best meatloaf he ever had. He didn't want to spoil it by adding ketchup.. Imagine that!! Enjoy...
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
- On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf about 45 minutes. Remove.
Nutrition Facts : Calories 384.3, FatContent 20.6, SaturatedFatContent 8.5, CholesterolContent 225.6, SodiumContent 1092.6, CarbohydrateContent 13.7, FiberContent 1.2, SugarContent 2.9, ProteinContent 34.6
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