STUFFED TURKEY ROLL RECIPES

Steps:

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

Steps:

• 1 For the stuffing, melt butter in a large frying pan over low heat and fry shallots until softened, about 5min. Meanwhile, remove and discard skin from chorizo sausages and break them into small pieces. Add to pan and fry for 5min, until lightly golden and cooked through.2 Stir through apple and fry for 1min, then remove from heat and allow to cool.3 Preheat oven to 190°C (170°C fan) mark 5. Using your hands, remove skin from turkey breast and set aside. To butterfly the breast, put it in front of you on a board. Holding a large knife parallel to the board, make a horizontal cut along the length of the breast about 1cm (1/2in) up from board – stop cutting just before you reach the opposite edge of the breast so the slices stay attached. Open out the meat, then repeat, cutting and opening out again in the same way. Flatten the meat as much as possible to a rectangle of even thickness measuring about 30.5 x 33cm (12 x 13in). This requires quite a few cuts in the same direction all over the meat; if needed, cut off bits and reposition. If not an even thickness when finished, bash with a rolling pin.4 Stir breadcrumbs, egg, parsley and some seasoning into the chorizo mixture and press on top of the turkey. Roll meat up in the same direction as the cuts, then wrap reserved skin around roll. Secure in place with lengths of knotted kitchen string. Weigh rolled breast and calculate cooking time, allowing 30-35min per kg (2lb 31/2oz). Put in a sturdy roasting tin just larger than the roll.5 Rub softened butter all over and roast for calculated cooking time, until cooked through – temperature needs to be at least 72°C on a meat thermometer when inserted into the centre of the roll.6 Transfer roll to a board (set aside roasting tin for gravy); loosely cover with foil and leave to rest for about 25min.7 Make the gravy. Spoon off most of the fat from tin, then put tin over medium hob heat and whisk in flour; cook for 1min. Whisk in wine (scraping up all the sticky bits from base of tin) and leave to bubble for a few min. Whisk in stock and leave to simmer, whisking occasionally, for a couple of min until thickened. Taste and add honey, if needed, then strain into a serving jug or clean pan to reheat when needed.8 Serve turkey roll in slices with the gravy