Stuffed Turkey Breast Roll

Name: Stuffed Turkey Breast Roll
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 8 serving
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 100 g (scant 2 cups) fresh breadcrumbs, I used stale sourdough; 3 shallots or 1 medium onion; 240 g (8 ½ oz) chorizo, diced (approx. 1 ½ cups); 60 g (scant ½ cup) dried cranberries; 8 fresh sage leaves; 1 tsp garlic powder; 1 tsp dried mixed herbs; ½ tsp salt; 2 pork sausages; 10-12 large prosciutto slices; 4 large turkey breast pieces

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 50 mins
Servings
8
Calories
381 kcal
Course
Main Course
Cuisine
British

Stuffed Turkey Breast Roll

Shawn Wheeler

Report

My Turkey Roll recipe makes for a quick and delicious alternative to traditional roast turkey. This prosciutto wrapped stuffed turkey roll with a delicious filling of chorizo, sausage, breadcrumbs and cranberries.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

For the stuffing

1 tbsp butter
1 tbsp olive oil
100 g (scant 2 cups) fresh breadcrumbs, I used stale sourdough
3 shallots or 1 medium onion , roughly chopped
240 g (8 ½ oz) chorizo, diced (approx. 1 ½ cups)
60 g (scant ½ cup) dried cranberries
8 fresh sage leaves
1 tsp garlic powder
1 tsp dried mixed herbs
½ tsp salt
2 pork sausages (200g / 7oz), casing removed

Turkey roll

10-12 large prosciutto slices
4 large turkey breast pieces , approx 1.3kg (2.8lbs)

Add to Shopping List

Instructions

Prepare the stuffing. Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper.
Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo. Leave to cool.
Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn't work!
Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.
Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.
Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey. Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.
Tie the roll with kitchen string at intervals.
Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them.
Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.
Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with your favourite sides.

Notes

You can replace the chorizo with more sausage meat
Leftovers will keep for 3-4 days in the fridge. Reheat until piping hot and serve with gravy.

Nutrition Information

Show Details

Calories 381kcal (19%) Carbohydrates 18g (6%) Protein 26g (52%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 84mg (28%) Sodium 883mg (37%) Potassium 155mg (4%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 181IU (4%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 381 kcal

% Daily Value*

Calories	381kcal	19%
Carbohydrates	18g	6%
Protein	26g	52%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	84mg	28%
Sodium	883mg	37%
Potassium	155mg	3%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	181IU	4%
Vitamin C	1mg	1%
Calcium	34mg	3%
Iron	2mg	11%