Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

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(15 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 6-8, plus leftovers

No need for impressive carving skills with this easy-to-serve dish with creamy gravy

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition

kcalories
850
protein
96g
carbs
18.6g
fat
43.5g
saturates
16.2g
fibre
1g
sugar
6g
salt
2.96g

Ingredients

  • butter, for greasing
  • 20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
  • 3kg 6lbs 8oz butterflied turkeys 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/1oz 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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Method

  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.

Recipe from Good Food magazine, January 2008

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Comments

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chilton's picture
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Was well received by my guests and have done it again and froze it for later. It was more difficult than I thought and needed more stuffing.

alizonc's picture
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Made this for Xmas dinner 2012. Very nice, lovely fresh stuffing and pine nuts added a nutty crunch. Didn't make the gravy as I used Jamie's turkey gravy recipe as usual. This turkey recipe will go into my Xmas folder to be made again!

gabi1963's picture

Can't wait to try this for Christmas dinner in 5 days time! Really thankful for all the previous comments where folks suggest freezing it ready to cook on the day as my bird is vacu-packed with a use by date of 28th.... I just don't like the thought of poultry meat that old!!! ;-) Will rate when we've eaten it!

chilton's picture
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Made this a couple of years ago and thought I would do it again and this time have done more stuffing it was well received last time so hopefully will be this time serving it early February so it is now in the freezer

lizdavies64's picture
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I made this for Christmas last year, but instead of the pine nut stuffing used the recipe for "cranberry & sausagemeat" stuffing (minus the chestnuts). It was delicious.

maurela55's picture
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Had ordered a turkey crown about 2 months ago and when we went to collect it on Wednesday before Christmas, I was faced with turkey breasts. I was very disappointed and couldn't think what to do. I put turkey breast into the search engine and came up with this recipe. What a life-saver. It looked just like the picture and sliced perfectly. The taste was superb. Thank you

freddy-1's picture

Can the stuffing be cooked separately. ?

sylveb's picture

I made this for Sunday lunch this week. We were 15 so I did 2 joints - it was delicious and i got lots of positive comments. I think i will make a pie with the leftovers!

chrisgalea's picture
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Very tasty and the turkey did not dry out. I did add cream to the gravy and it was still good. Will def do again

coughkar's picture
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Forgot to rate it. 5 stars all the way.

coughkar's picture
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This really is a delicious dish. Easy enough to make. Praise heaped from all sides. Used brown rice instead of pine nuts due to allergies. Stuffing was really tasty. Definitely would recommend.

evelynjcooper's picture
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We had this for our Christmas lunch. I prepared it about 3 weeks beforehand and put it in the freezer to reduce the workload. I found it quite hard to tie up without the filling falling out and I couldn't get my version to look anything like the picture! It tasted fine, if you're a turkey lover, but I will probably not do this recipe again and I found the preparation too fiddley and the result didn't look very neat!

pipmister's picture

I used this recipe at work with a few alterations and it woorked very well it made a nice summer main meal for a resturant. one trick is to prick the joint and rub butter into it before roasting keeps the meat suculent.

rimarap's picture
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I used half of the ingridients. Wery tasty. Good for festive dinner.

nicnaknoonah's picture
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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!

thoadmal's picture

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)

ghensler's picture
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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!

nuffinbuttrouble's picture
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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!

nuffinbuttrouble's picture
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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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