Catherine’s Rolled Turkey stuffed with Lemon Cranberry & Rosemary


Who wants to see in the New Year with a Turkey… Carcass! Keep the calm in the kitchen with boned & rolled Turkey!

” And why not try an Italian twist on the turkey stuffing for an alternative take on Christmas?”



Serves 6 to 8

Preparation Time: 40 minutes plus resting

Cooking Time: 30 minutes for browning plus 1hour 40 minutes for cooking plus resting 

2.2kg turkey breast, boned and rolled

For the glaze

3 tbsp butter

2 tbsp maple syrup

2 lemons, juice of 2 and zest of one

2 tsp chopped thyme

Salt and freshly ground black pepper

10 pancetta strips

For the stuffing

50g butter

2 tbsp olive oil

1 onion, finely chopped

1 lemon, zest only

1 tsp chopped rosemary

1 tbsp chopped parsley

4 tbsp dried cranberries

300g ciabatta (or other sourdough) breadcrumbs

2 eggs, beaten

For the gravy

125ml white wine

3 tbsp plain flour

1litre stock

12 rosemary sprigs, to insert

Preheat the Whirlpool 6th Sense Oven to 190°C/fan 170°C/gas 5. Melt the butter, maple syrup, lemon juice and zest, salt and freshly ground black pepper in a small saucepan. 




For the turkey, place the turkey roll into the foil roast tin and then into a roasting tin. Allow 20 minutes per 450g plus 30 minutes and resting time. Baste the turkey with the glaze and place in the oven to roast for 30 minutes then turn down the heat to 180°C/fan 160°C/gas 4. Baste the turkey roll every 20 minutes. Place the strips of pancetta over the turkey roll during the last ½ hour of cooking. Roast for about 1 hour 40 minutes until cook. Insert a skewer into the thigh and the juices should run clear.

To prepare the stuffing, brush a muffin tin with melted butter. Melt the butter and oil in a large frying pan and add the onion, sauté for 6 minutes until softened but not brown. Add the lemon zest, rosemary, parsley, cranberries, breadcrumbs and eggs. Mix well and season with salt and freshly ground black pepper. Spoon the mix into the muffin tin and bake for about 20 to 25 minutes until brown and cooked.   Then remove from the tin and keep warm.

To rest, remove the turkey from the roasting pan to “rest”, cover with foil and keep warm. 

To make the gravy, spoon out the oil and fat from the pan.  Place it over the heat on the hob, deglaze the pan with the wine and stir well. Add about 100ml stock to the flour and stir well. Pour into the pan and add the stock, stirring well until a thick gravy forms.

To serve, place the turkey on a serving plate, add the stuffing muffin around, garnish with rosemary sprigs and serve with the gravy.




Fine foodCatherine FulvioGood living