Baby Turkey Breast With Chestnut Stuffing
Not having to cook the legs means that the breast is nice and moist. Also you will not have to eat endless turkey sandwiches!
50 g (2 oz) onions, finely chopped
50 ml (2 fl oz) groundnut oil
200 g (7 oz) sausage meat
200 g (7 oz) chestnut puree
500 ml (18 fl oz) turkey or chicken stock
800 g (1lb 12 oz) turkey breast, boned and skinned
1 small bunch sage leaves
4 slices Parma ham
400 g (14 oz) vegetables for roasting, e.g. carrots, garlic, leeks, parsnips, red onion, corn cobs
200 g (7 oz) turkey bones, chopped (wings, neck etc.)
115 g (4 oz) chopped vegetables, e.g. onion, celery, carrot, green part of leek
2 cloves garlic
1 tablespoon tomato puree
200 ml (7 fl oz) dry white wine
½ bay leaf and 2 sprigs thyme
Salt and pepper
Sweat the onions in a little of the oil until soft and translucent. Add the sausage meat and cook, stirring occasionally, until well done. Stir in the chestnut puree and, if necessary, a little of the stock. Season and continue cooking for a few minutes.
Remove the fillet from the turkey breast and place it between 2 sheets of plastic or greaseproof paper. Flatten it out with a meat bat. Make an incision lengthways down the middle of the breast, cutting two thirds into the flesh. Make a sideways incision on both sides of the breast so that it opens out like an envelope.
Fill the breast with the stuffing and place the fillet over the top. Fold the sides over into the middle to make a neat bundle. Spread some sage leaves on top and wrap the Parma ham around. Tie with string.
Heat a little oil in a roasting pan and add the breast. Turn it over in the oil and surround with vegetables of your choice. Place in a preheated oven at 200°C, 400°F, Gas Mark 6 for 40 minutes, basting the turkey regularly. Meanwhile, roast the turkey bones in another roasting pan until browned, adding the chopped vegetables and garlic for a further 5 minutes. Remove from the oven and add the tomato puree and white wine. Place over high heat and boil until the gravy mixture reduces and the tomato puree caramelizes. Add the turkey or chicken stock, herbs and seasoning, and simmer for 20 minutes, skimming frequently.
Pass through a fine sieve, return to the pan and cook steadily until reduced by half. Season to taste.
Remove the turkey breast and vegetables and keep warm. Pour away the fat in the pan and add the prepared turkey gravy. Stir well, scraping any sediment off the bottom of the pan into the gravy. Slice the turkey breast and serve with the roast vegetables and gravy.