Serves 4
Ingredients:
• 1 Boneless Turkey Breast
• 2 tbsp butter
• 2 sprigs of rosemary
• 4 onions, roughly chopped with the skin left on
• 2 bulbs of garlic
• 4 celery stalks
• 4 carrots
• 200ml Red wine
• 1 Litre of Chicken broth
Stuffing:
• 200g Sausage Meat
• 200g N’duja
• 200g fresh breadcrumbs
• 2 big sprigs of rosemary
• ½ bulb of garlic
• 2 tbsp butter
• Salt and pepper
Method:
- Preheat your oven to 220?c and place your rack in the centre of the oven.
- Let’s start by making the stuffing and this can be made a couple days in advance – this will greatly reduce the stress on the day. Finally chop the rosemary and garlic, place in a bowl with the rest of the stuffing ingredients. I love n’duja for its deep spicy flavour, but you can of course swap it out for more classic Christmas flavours if you prefer like black/white pudding, chestnuts, apricots etc. Mix all the ingredients in the bowl together to form a smooth mix, season and set aside.
- For the turkey, grab a boneless turkey breast in the supermarket or your local butchers. When you get home place the turkey on a chopping board and with a very sharp knife butterfly the breast out into a flat rectangle – if you ask your butcher nicely, they will love to do if it for you.
- Now place your turkey on a chopping board with it running left to right lengthways, cut 5 long pieces of butcher’s twine and place underneath the turkey. Spread the stuffing evenly across the breast and roll up into a tight roll. Tie it up with the twine. Grab the bits of veg and roughly chop up leaving the skins and all on. Spread across a deep tray and place the turkey on top, rub the butter over the turkey and pour in the wine and chicken broth.
- Place the turkey into the centre of the oven, and turn the heat down to 160?c.
- Cook for 1.5 hours until golden brown and cooked through.
- This recipe works best with a digital meat probe, I like to check the progress of the roast every 30 minutes, this gives me an idea of what’s going on. I remove the turkey when it has a core temperature of 70?c. Allow the turkey to rest for 30 minutes before carving. Don’t forget to use all that amazing flavour in the tray to make your sauce.
Jack's Christmas Toasties:
Serves 2
Ingredients:
• 4 slices of thick cut sourdough
• 2 tbsp soft butter
• Lots of leftover turkey & Ham
• 4 tbsp of leftover stuffing
• Whatever cheese you have knocking around, mine is always Gubeen farmhouse cheese
• 2 tbsp cranberry sauce
Dipping sauce:
• 3 tbsp mayo
• 1 tbsp caramelized onion chutney
• 1 tsp juice from a pickle can
• A pinch of garlic powder
• ½ tsp horseradish sauce
Method:
- Place the sourdough out across a chopping board, spread the cranberry sauce across the sourdough slices, top with sliced turkey, sliced ham, stuffing and finally cheese. Top with the other slice of bread and spread the butter across the outside of both sambos.
- Place a cast-iron skillet on a medium heat and once hot add the sambos the pan. I like to grab something heavy like another pan and place it on top of the sambos. Toast the sambos for two minutes per side or until golden crisp and the cheese is oozing.
- Remove from the pan and set aside.
- To make the dipping sauce place all the sauce ingredients into a bowl and mix together. Serve up your toasties with a ramekin of dipping sauce and some crinkle cut chips.
