Rolled turkey breast with pistachio and cranberry stuffing

Turkey

• 1 x 1-1.5kg boneless Turkey breast with skin
• 1 tablespoon melted butter

Pistachio and Cranberry Stuffing

• 40 g butter
• 1 onion, chopped
• 100 g chopped pancetta, rind removed
• 1 garlic clove, crushed
• 120 g fresh white breadcrumbs
• 1 tablespoon fresh sage, chopped
• 100g craisins sweetened dried cranberries
• 50g pistachios, roughly chopped
• Sea salt
• Ground black pepper

Instructions

Pistachio and cranberry stuffing:

1. Heat the butter in a large frying pan over medium heat.
2. Add the onion and cook, stirring occasionally, for 3–4 minutes until softened.
3. Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through.
4. Add the garlic and cook for another minute.
5. Tip everything into a large bowl. Add the breadcrumbs, sage, craisins and pistachios, season well and stir together.
6. Leave to cool completely before using.

Turkey

1. Preheat the oven to 190°C (375°F/Gas 5).
2. Put the turkey breast, skin-side-down, on a board. Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing.
3. Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin.
4. Brush the entire surface of the turkey with melted butter.
5. Roast for 40 minutes, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast.
6. Cover loosely with foil and leave to rest for 15 minutes before carving.