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Recipe by Jane Hornby

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1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

850 kcalories, protein 96g, carbohydrate 18.6g, fat 43.5 g, saturated fat 16.2g, fibre 1g, salt 2.96 g

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• Louise

  29 December 2007

  Louise rated and commented on this recipe

  

  I thought this was only ok, there wasn't enough stuffing for the size of the turkey and the method seemed more complicated than it need be. Everyone was pleased enough with it though.

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• Louise

  29 December 2007

  Louise commented on this recipe

  Also the gravy recipe just didn't work at all, far too much cream, there were several oh so funny jokes about passing the turkey custard!

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• Gbobs

  06 March 2008

  Gbobs rated and commented on this recipe

  

  I made this for our Xmas dinner it was fantastic and everyone loved it. I made more stuffing than was mentioned in the receipe and had some in a bowl as extra. Didnt do the gravy made my own def wouldnt put cream in a gravy too rich with everything else that is going on with an Xmas dinner! It was absolutely delicious made in advance and froze so that only needed to cook it on the day. Will defintely make again really stunner on the plate!

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• Adrian

  19 December 2008

  Adrian commented on this recipe

  I cooked this yas year (2007) It was easy prepared beforehand and cooked on the day. Everyone enjoyed it and have asked for it again this year (2008)

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• nicnaknoonah

  09 October 2009

  nicnaknoonah rated and commented on this recipe

  

  This was really tasty, halved the ingredients and used chicken instead didnt make the gravy thought it would be too rich. I will definately be making this again and will be making it for christmas dinner as its easy to make and stress free!

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Ingredients

• butter , for greasing
• 20 rashers pancetta (2 x 70g packs) or thinly sliced streaky bacon
• 3kg butterflied turkey breast (see know-how below)

FOR THE STUFFING

• 25g butter
• 1 tbsp olive oil
• 2 large onions , halved and sliced
• 140g pack pancetta cubes or bacon lardons
• 50g pine nuts
• 4 garlic cloves , chopped
• 25g pack sage , leaves only, roughly chopped
• zest 2 lemons
• 2 x 20g packs flat-leaf parsley , roughly chopped
• 100g coarse white breadcrumbs
• 1 egg , beaten

FOR THE GRAVY

• 300ml dry white wine
• 300ml chicken stock
• 142ml pot double cream
• handful flat-leaf parsley , roughly chopped

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Plus leftovers

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs

Uncooked

Ingredients

• butter , for greasing
• 20 rashers pancetta (2 x 70g packs) or thinly sliced streaky bacon
• 3kg butterflied turkey breast (see know-how below)

FOR THE STUFFING

• 25g butter
• 1 tbsp olive oil
• 2 large onions , halved and sliced
• 140g pack pancetta cubes or bacon lardons
• 50g pine nuts
• 4 garlic cloves , chopped
• 25g pack sage , leaves only, roughly chopped
• zest 2 lemons
• 2 x 20g packs flat-leaf parsley , roughly chopped
• 100g coarse white breadcrumbs
• 1 egg , beaten

FOR THE GRAVY

• 300ml dry white wine
• 300ml chicken stock
• 142ml pot double cream
• handful flat-leaf parsley , roughly chopped

850 kcalories, protein 96g, carbohydrate 18.6g, fat 43.5 g, saturated fat 16.2g, fibre 1g, salt 2.96 g

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