- Pre-heat oven to 200 degrees
- Place the onion and garlic and a splash of olive oil into a pan and cook on a low heat without colouring. Once the onion starts to soften and become transparent take the pan off the heat.
- In a mixing bowl bring together the softened onion along with the torn bread, minced veal, apple, dried fruits, nutmeg and cinnamon, pistachio nuts, prosciutto, sage, egg and a splash of vin santo. Mix all this together and have a taste and season to your liking, cover it with cling film and place it in the fridge.
- Rinse the turkey in cold water and pat dry with kitchen paper.
- Butterfly the turkey breast and form the stuffing into a sausage shape along the seam of the turkey. Roll it closed and secure with kitchen string.
- Splash a little olive oil on a baking tray and scatter the potatoes around the base. Place the turkey on the potatoes, lay the bacon over the bird and add the white wine and the stock and place into a pre-heated oven on 200C.
- The stuffed turkey fillet will take about an hour. During this time, you should baste the bird as often as possible. Remember that cooking will dry it out, so the more often you baste, the moister the end result will be. If you find that the bird has browned quickly, cover it with foil to prevent it from burning. Remove the bacon as it darkens in colour.
- Once the turkey is ready, remove it from the oven and allow it to rest for about ten minutes. Carve your stuffed turkey fillet with your funny little hat on and enjoy.
Rolled and stuffed turkey fillet
Recipe by Tobie Puttock
Perfect for Christmas lunch.
Ingredients
- 1 medium turkey breast
- 3 cloves of garlic, peeled and finely chopped
- 1 large onion, peeled and finely diced
- 100g minced veal (or pork)
- About 400g ciabatta, preferably a couple of days old and broken into coarse breadcrumbs
- 1 pear or apple, grated
- 2 handfuls of dried cranberries, cherries and apricots (roughly chopped)
- Good pinch of nutmeg
- Good pinch of cinnamon
- Small handful of pistachio nuts, slightly crushed
- About 6 sage leaves, finely sliced
- About 60g prosciutto
- Splash of VIN Santo or Armagnac
- 1 egg
- Salt and freshly cracked pepper
- 4 large potatoes cut into six roughly equal sized pieces
- 6 rashers of bacon
- Kitchen friendly string
- 200ml white wine
- 200ml stock
