Ingredients

• 5.5lb - 2.5 kg single boneless turkey breast
• 1lbs – 500g smoked pancetta strips (480g)
• 2 brown onions
• 2 large carrots
• 2 celery stalks
• 1 ½ cups dry white wine
• Salt and pepper
• 1-2 tablespoon olive oil
• 4 tbsp salted butter
• 4 cups chicken stock

• For the stuffing

• 16oz - 460g Italian pork sausages (Approx. 4-5)
• 2 cloves garlic finely chopped or minced
• 6oz – 175g roasted dry chestnuts roughly chopped
• 6oz - 175g pine nuts (½ cup)
• ½ tbsp fresh rosemary finely chopped
• ½ tbsp fresh sage finely chopped
• 1 handful parsley leaves
• Salt and pepper

Steps

• Step 1

  Carefully remove the skin from the turkey breast. Cut away the tenderloin if any and keep for another meal. Butterfly the turkey breast by cutting lengthwise from the thickest part of the breast without cutting it all the way through so it opens up like a book. Salt on both sides, fold it back into a thick piece, wrap in cling film and refrigerate overnight.  The salt will help to keep the juiciness.

• Step 2

  Place some cling film over on your cutting board, then the opened turkey breast.  Cover with more cling film and flatten the thickest parts using a meat mallet.

• Step 3

  On a clean work bench, lay out two sheets of plastic wrap that’s big enough to wrap around the whole opened turkey breast. Lay the strips of pancetta over the wrap by overlapping each slice.

• Step 4

  Place the butterflied turkey breast in the middle of the pancetta and spread the soft butter.

• Step 5

  Remove the sausage meat from their casings by scoring with a knife and peeling away. Place in a large mixing bowl along with all other stuffing ingredients.  Mix together using your clean hands until thoroughly combined, set aside.

• Step 6

  Place the stuffing in the middle of the breast and shape into a log. Starting from the side closest to you, using the cling film, roll the turkey breast right over the stuffing using the plastic wrap while keeping it tight. Pull the cling film back then roll back the other side.  Wrap the whole thing in cling film.  Twist the ends tight.  Place a couple sheets of foil and roll tight inside the foil, twist ends and refrigerate a few hours or use the next day.  Remove half an hour from fridge before cooking.

• Step 7

  Peel the carrots and onions.  Roughly chop vegetables including the celery.  Add olive oil to a heavy baking pan and toss in chopped vegetables.  Mix well so they are evenly coated in oil.

• Step 8

  Unwrap turkey from foil and cling film.  Tie using kitchen string.  Tie one string lengthwise. Then five ties width wise.  Place in oven at 340°F – 170°C and roast for one hour and 45 minutes. This can vary so use a kitchen thermometer to be sure the stuffing is cooked through.   Leave to rest somewhere warm 30 minutes before serving.

• Step 9

  Meanwhile add the flour to the pan with the vegetables, mix well.  Add the chicken stock, salt and pepper and reduce until thick.  Strain in a fine sieve and pour into a small saucepan, simmer very gently on low heat for 20 minutes.  Scoop away any fat or scum from the top.

Little Tips

You can also serve it cold, make thinner slices.