Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing
300g Italian pork sausages, casings removed
2 slices day-old sourdough, crusts removed & torn into small pieces
1 sprig fresh rosemary, leaves stripped & chopped, plus extra to serve
1 lemon, zested
¼ cup (40g) dried cranberries
¼ cup (40g) pistachios
14 thin slices of prosciutto
2kg skin-on boneless turkey thigh/breast
¼ cup cranberry sauce
2 tbs olive oil
sea salt & black pepper
roast potatoes, to serve
Preheat oven to 200°C Fan
Place sausage meat, sourdough pieces, rosemary, lemon zest, cranberries and pistachios in a bowl and mix well to combine.
Arrange the prosciutto slices, onto a large piece of baking paper, slightly overlapping, in 2 rows of 7 so you have a large rectangle of prosciutto. Place the 2 thigh fillets side by side over the prosciutto, cut-side-up. Season the meat with salt and pepper. Spread the cranberry sauce evenly over the turkey. Form a large sausage shape with the stuffing and place horizontally in the centre of the turkey thighs. Use the baking paper to help roll up the turkey around the stuffing. Tie with kitchen twine at 4cm intervals to secure together.
Carefully place the roll, seam-side down in a large oven tray and rub with olive oil. Transfer to oven and roast for 1 hour, or until cooked through and the prosciutto is crisp. A digital thermometer should read 75°C when cooked. Transfer turkey to a plate and cover loosely with foil to rest for 10 minutes before slicing. Serve with roast potatoes.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
