Stuffed Turkey Roll
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.
Servings: 8
Calories: 381kcal
Ingredients
For the stuffing
- 2 cups (100g) fresh breadcrumbs , I used stale sourdough
- 3 large shallots , roughly chopped
- 1 ½ cups (250g) chorizo , diced
- ½ up (60g) dried cranberries
- 8 sage leaves
- 1 tsp garlic powder
- 1 tsp dried mixed herbs
- ½ tsp salt
- 2 pork sausages (200g / 7oz), casing removed
- 1 tbsp butter
- 1 tbsp olive oil
Turkey roll
- 10-12 large prosciutto slices
- 4 large turkey breast pieces , approx 2.8lbs / 1.3kg
Instructions
Make the filling
- Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper.2 cups (100g) fresh breadcrumbs, 3 large shallots, 1 ½ cups (250g) chorizo, ½ up (60g) dried cranberries, 8 sage leaves, 1 tsp garlic powder, 1 tsp dried mixed herbs, ½ tsp salt
- 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.1 tbsp butter, 1 tbsp olive oil
- 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!2 pork sausages
- 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.4 large turkey breast pieces
Assemble
- Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.10-12 large prosciutto slices
- 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.
Cook the roulade
- Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them or place over a rack.
- 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, slice and serve
- Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with your favourite sides.
Video
Notes
- To Store: Once cooled completely, wrap the turkey roll tightly in foil or transfer slices into an airtight container. Store in the fridge for up to 3 days. If you’ve saved the pan juices, pour a little over the top before sealing — it keeps the meat beautifully moist.
- To Reheat: Place slices in an ovenproof dish, splash with a little broth or gravy, and cover with foil. Warm gently in a low oven (300°F / 150°C) until piping hot. Avoid microwaving whole slices for too long — it can dry out the turkey.
Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 883mg | Potassium: 155mg | Fiber: 1g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
