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What to do with your bird – Turkey roulade stuffed with chestnuts

To stop any squabbling about what to do with your turkey this winter, here’s a Nudo twist on turkey tradition. The recipe comes from our favourite Italian chef, and far and away best neighbour, Guida Stacchietti.


Recipe

  • Serves 4

Ingredients

  • Slice of turkey breast - 500g/17.6oz
  • Sausage meat - 1 small sausage equivalent
  • Chestnuts - 8 cooked, roasted and cleaned
  • Minced chicken meat – 300g/10.5oz
  • Bacon - 50g/1.75oz cut into small cubes
  • Carrot - 1 cut into small cubes cooked for one minute in boiling water
  • Egg whites – 3
  • Salt and Pepper
  • Parmesan - 2 tablespoons

 

For the gravy

  • Carrot - 1, thinly diced
  • Celery - 1 stick, thinly diced
  • Onion - 1 small one, cut into small chunks
  • White wine - 1 glass
Slice of turkey breast - 500g/17.6oz Sausage meat - 1 small sausage equivalent Chestnuts - 8 cooked, roasted and cleaned Minced chicken meat – 300g/10.5oz Bacon - 50g/1.75oz cut into small cubes Carrot - 1 cut into small cubes cooked for one minute in boiling water Egg whites – 3 Salt and Pepper Parmesan - 2 tablespoons Carrot - 1, thinly diced Celery - 1 stick, thinly diced Onion - 1 small one, cut into small chunks White wine - 1 glass

Method

Tenderise the turkey by laying the breast between two sheets of clingfilm and beating it with a meat tenderiser - or any other heavy object you have to hand. You are aiming for a couple of millimetres in thickness so give it a good hammering. Season the meat with salt and pepper.

Mix the minced chicken with the egg whites and all other ingredients, seasoning with salt and pepper. Spread the filling evenly on the slice of turkey, and place the whole chestnuts in the centre (prunes are an alternative delicious wintery option for anyone who's not into nuts). Carefully roll the turkey up, using the clingfilm to help you get a good tight roll.

Transfer the whole roll (minus the clingfilm!) to ovenproof paper and tie with string. Before you put in the oven, scatter over the gravy ingredients - carrot, celery, onion and wine. Then bake at 170°C for about 40 minutes.

When cooked, pour off the sauce and bind it with small pieces of "beurre maniers" (butter rubbed in flour). Strain the gravy for a smooth sauce. Slice the turkey into 1cm slices and pour a little sauce on each slice. Serve with sautéed seasonal vegetables drizzled with a little olive oil with thyme, or for something more unusual, serve with slices of pear cooked in red wine and cinnamon.