Save time this festive season by cooking a turkey rol instead of a whole bird.
Tender turkey breast filled with a pear, prune and walnut stuffing then rolled in proscuitto and roasted for a quicker alternative to a whole turkey. Serve with your favourite sides or Christmas salads.
Looking for Christmas recipes that aren’t ham?
Ingredients
Pear, prune and walnut stuffing
Method
1.Preheat oven to 200°C (180°C fan-forced). To make stuffing, heat butter in a pan on medium. Cook onion, stirring, for 5 minutes, until softened and golden. Add pear. Cook for another 4 minutes, until softened. Combine onion mixture with remaining stuffing ingredients. Season.
2.Place turkey skin side down on a work surface. Use a sharp knife to open out thick sections of turkey and form one large rectangle. Arrange stuffing lengthways down centre. Roll to enclose. Place turkey roll seam side down. Cover with prosciutto. Use string to tie at 4cm intervals.
3.Place oil and butter in a baking pan. Heat in oven for 5 minutes. Add turkey and turn to coat. Add wine to pan.
4.Bake for 45-55 minutes, basting turkey frequently with pan juices, until meat juices run clear when a skewer is inserted into centre. Cover loosely with foil. Rest for 15 minutes.
5.Remove string from turkey and cut into slices. Serve with gravy and roasted vegetables with rosemary, if you like.
To remove the bone from a whole turkey breast (sometimes called a “buffe” or “buffet”), cut away the meat from each side of the bone, keeping it in one piece. Your butcher can do this for you.
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