Recipe

Italian-style turkey roll with pork and fennel sausage stuffing

It's important not to overcrowd the turkey, fennel and lemon in the baking dish so they cook evenly and caramelise.

  • 1 hr 30 mins cooking
  • Serves 12
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Ingredients

Pork and fennel sausage stuffing
  • 1/2 cup (35g) stale breadcrumbs
  • 1/3 cup (80ml) milk
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 70 gram rocket (arugula), chopped finely
  • 7 pork and fennel sausages (560g), cases removed
Italian-style turkey roll with pork and fennel sausage stuffing
  • 1.5 kilogram single turkey breast, skin on
  • 1 tablespoon olive oil
  • 6 baby fennel bulbs (780g), halved
  • 1 medium lemon (140g), quartered
  • 1/2 cup (125ml) dry white wine

Method

Italian-style turkey roll with pork and fennel sausage stuffing
  • 1
    Preheat oven to 200°C.
  • 2
    Make pork and fennel sausage stuffing. Combine breadcrumbs and milk in small bowl. Heat oil in medium frying pan; cook onion, stirring occasionally, until tender. Stir in garlic, then stir in rocket until wilted. Transfer to medium bowl; cool 20 minutes. Stir in sausage mince and breadcrumb mixture; season.
  • 3
    Pat turkey dry with absorbent paper; place skin-side down on board. Starting from one long edge, slice through centre, horizontally, not quite through to other side, to open out flat. Spread with stuffing. Roll turkey tightly to secure stuffing. Using kitchen string, tie into a neat roll at 2.5cm intervals.
  • 4
    Heat oil in large baking dish in oven 5 minutes. Add turkey roll; turn to coat. Place fennel and lemon around turkey; add wine to dish. Roast, uncovered, about 50 minutes or until turkey is cooked through, basting turkey frequently.
  • 5
    Cover turkey loosely with foil; stand 10 minutes before slicing. Serve with fennel and lemon.

Notes

When the roll is cooked, juices should run clear when tested with a skewer.

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