Traditionally a ballotine
is a French term for a boned poultry thigh which is then stuffed before cooking.In fact, the French seem to like stuffing most things and you can often buy really good sausagemeat, or farcie
with fresh herbs and seasonings.
I remember a horrendously complicated recipe involving deboning a whole turkey and stuffing it with a forcemeat studded with pistachios. My version is a lot different as it uses a turkey breast, which is an affordable piece of meat in France. It easily feeds four people for a Christmas dinner, can be prepared in advance and is great both hot or cold as it slices well without falling apart.
Start by making the forcemeat. Fry finely chopped shallots in butter and combine with dried cranberries, chestnuts, sage and pork sausagemeat. Pistachios, walnuts or dried apricots would also work well.
Open out the fillet from the breast and cut a slit at the other end. Make the forcemeat into a sausage.
Roll up the turkey and use string to secure.
Roast for 40 minutes then remove the string and wrap with streaky bacon and cook for another 30 minutes or until the juices run clear.
Leave the ballotine to rest for about twenty minutes before carving.
So here's my easy version of turkey ballotine that won't break the bank at Christmas. Let me know what you think and what ingredients you put in your stuffing.
An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon.
- 1 kg turkey breast
- 2 tbsp butter
- 250g pork sausagemeat
- 2 finely chopped shallots
- 60g peeled and chopped chestnuts
- 60g dried cranberries
- 1 tbsp fresh chopped sage
- Heat half the butter in a small pan and soften the shallots.
- Combine the shallots, seasoning,cranberries, chestnuts, sage with the sausagemeat and shape into a sausage.
- Open out the fillet from the breast and lengthen the flap.
- Roll up the turkey and secure with string.
- Melt the remaining butter, spread on the turkey and season before roasting at 180 degrees C for 40 minutes.
- Remove string, garnish with bacon and roast for a further 30 minutes.
- Let the joint rest for 20 minutes before carving.
Chez Le Rêve Français http://chezlerevefrancais.com/