My Turkey Roll recipe makes for a quick and delicious alternative to traditional roast turkey. This prosciutto wrapped stuffed turkey roll with a delicious filling of chorizo, sausage, breadcrumbs and cranberries.
Course: Main Course
Keyword: Stuffed turkey breast, Stuffed turkey roll, Turkey Roll
100g(scant 2 cups) fresh breadcrumbs, I used stale sourdough
3shallots or 1 medium onion, roughly chopped
240g(8 ½ oz) chorizo, diced (approx. 1 ½ cups)
60g(scant ½ cup) dried cranberries
8fresh sage leaves
1tspdried mixed herbs
2pork sausages(200g / 7oz), casing removed
10-12large prosciutto slices
4large turkey breast pieces, approx 1.3kg (2.8lbs)
Prepare the stuffing. Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper.
Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo. Leave to cool.
Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn't work!
Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.
Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.
Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey. Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.
Tie the roll with kitchen string at intervals.
Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them.
Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.
Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with your favourite sides.