Turkey Ballotine
Turkey Ballotine is an easy version of a French classic where the breast is stuffed with a forcemeat of sausage meat, cranberries and chestnuts. Perfect for a small gathering at Thanksgiving or Christmas.
Equipment
- Frying pan or skillet
- sharp knife
- chopping board
- spatula
- string
- roasting dish
- Foil
- Mixing bowl
Ingredients
- 1 kg turkey breast
- 2 tablespoon butter
- 250 g pork sausage meat
- 2 shallots
- 60 g chestnuts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 60 g dried cranberries
- 1 tablespoon sage
Instructions
- Peel and finely chop the shallots and sage leaves and roughly chop the chestnuts.
- Melt half of the butter in the frying pan over a medium heat. Add the shallot and fry for a few minutes without browning until they are softened.
- Put the shallots, sausage meat, dried cranberries, chestnuts, sage into a bowl and mix well together.
- Lay the turkey breast flat on a board. If it has skin, lay it skin side down.
- Open out the fillet from the breast and cut a slit at the other end, where it is attached so that the piece is roughly an even thickness.
- Form the sausage meat into a long sausage in the middle of the meat to reach both ends.
- Roll up the turkey and use string to secure in place.
- Place in a roasting tin and smear the remaining butter over the turkey. Season with the salt and pepper.
- Roast for 30 minutes at 180 C / 350 F / 160 FAN / Gas 4 then baste with the juices.
- Return to the oven for another 30 minutes or until the juices run clear. The internal temperature should reach 75 C or 165 F.
- Leave the ballotine to rest for about twenty minutes before carving.
Nutrition
Calories: 580kcalCarbohydrates: 22gProtein: 64gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 195mgSodium: 1542mgPotassium: 893mgFiber: 1gSugar: 12gVitamin A: 278IUVitamin C: 7mgCalcium: 62mgIron: 3mg
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