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Turkey
Breasts with Chestnut Stuffing wrapped in Pancetta
(Courtesy
of Bookers Ltd.)
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This
dish is easy to prepare and quick to cook, with the added bonus of
not having to carve the turkey on Christmas day! Serve with Bookers'
Dark Harvest red wine, a medium bodied dry red wine, with lots of
fruit flavours and hints of tannin in the background. Serve it
slightly chilled to bring out the fruit, and it will not overpower
the turkey. A match made in heaven!
Serves
4
Ingredients:
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4 |
turkey
breasts |
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for
the stuffing: |
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1
x 450g tin |
natural
chestnuts |
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550g
(1lb 4oz) |
pork
sausage meat |
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450g
(1lb) |
cooking
apples, finely diced |
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150g
(6oz) |
white
bread crumbs |
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1
medium |
onion
finely diced |
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1 |
egg,
beaten |
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Salt
and pepper to season |
Method:
Lay the turkey
breasts flat on a chopping board and cut a pocket through the breast,
almost to the opposite edge, making sure it is still joined.
Open up the
turkey breast and put a quarter of the stuffing on the bottom half,
folding the top half of the breast back over.
Smother it
with softened butter then wrap pancetta slices over the whole breast
ensuring it is completely sealed. Repeat the process for the last
three breasts and then place them all into a well buttered oven dish,
cover with foil and cook at 190° C for 45 minutes.
Serve with
vegetables of your choice and baby rosemary roast potatoes, cooked in
olive oil with a sprig of rosemary and a teaspoon of dry mustard
powder.
Drain, then
mash the chestnuts and added them to all the ingredients mixing
thoroughly.
Top
tip: Smother your cooked vegetables in homemade tarragon
butter for an added twist. Finely chop 1 teaspoons of fresh tarragon,
or use ½ teaspoon of dried tarragon. Melt 80g butter in a
saucepan, mix in the tarragon, toss in the vegetables and serve.
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