Turkey Breast Roll
Wellington-Style stuffed turkey breast with Maltese sausage, spinach, and sundried-tomato stuffing.
Ingredients: (serves 4-6)
Filling:
2 Maltese Sausages (casing removed)
30g Chopped Nuts
1tbsp Dry Thyme
50g Cooked Spinach (drained)
20g Parmesan Cheese (grated)
20g Sundried Tomatoes (chopped)
30ml Fresh Cream
Salt & Pepper (to taste)
800g Prime Turkey Breast
6 slices Prime Ham
1tsp Olive Oil
1tbsp Butter
1 Fresh Sprig Rosemary
1tbsp Dijon Mustard
1 Sheet Puff Pastry
1 Fresh Egg
1tbsp Sesame Seeds
Cranberry Sauce (to serve)
Method:
Place the sausage meat in a bowl, followed by the nuts, thyme, spinach and Parmesan.
Mix with a fork until well combined. Then add the cream, and finally fold in the sun-dried tomatoes.
Set aside.
Open the breast or if you want to avoid this process ask the butcher to pen it for you.
Place some cling film on top and flatten out evenly with a kitchen mallet.
Season lightly with salt, then place a layer of ham followed by a layer of the stuffing.
Roll tightly in cling film making sure all the meet is sealed. Do another layer of plastic to make sure there are no gaps.
Place the roll in a large pot of water and bring to boil. Then lower the flame and simmer for about 40 minutes.
Let it cool off, then remove from the plastic.
Gently fry in a large skillet with the oil, butter and rosemary. Lightly brown it from all sides and baste it with the butter. This process can be skipped but it will give it a lot of flavour.
Brush with the mustard and enclose it tightly in the puff pastry.
Brush it with the egg and finish it off with sesame seeds.
Bake in a preheated 200°c oven for about 25 minutes or until the pastry is nicely browned.
Let it rest for 10 minutes before carving.
Serve with ready-made cranberry sauce, baked or mashed potatoes, and a side of vegetables.
Related Posts
Follow our Social Platforms
