Christmas Turkey Roulade with Sage Stuffing

written by: bel
Review number three in the Christmas Magazine Recipe Reviews

We've done  Mini Root Vegetable Cakes  and Mini Fruit Mince Cakes

This one is from Delicious Magazine December/January Issue 2012

Turkey Roulades with Sage Stuffing 

This was a good one, i loved it, so easy.

Four ingredients, You can prepare it ahead, Takes up much less room in the fridge than a whole turkey,  fast to cook  and easy to serve.

4 180g Turkey or Chicken Breast fillets
2 Tbs Sage (plus sage to serve which i didn't have)
4 thin Pork and herb sausage casings removed (my deli had pork and fennel so i used them)
24 Slices of Pancetta

They say to put the breast in between baking paper and roll it out to 1.5cm thick. I put mine in a thick freezer bag and rolled it out so the raw meat didn't go everywhere.  Maybe their method works well in a commercial kitchen but i don't want raw meat sliding everywhere in my tiny twenty centimetres of bench space.



Then you just put some Pancetta down on some foil, put the Turkey/Chicken on top, add some Sage, put the sausage on top of that, top with some more Pancetta so its covered the breast completely and wrap it up tight.





That's it :)
Put it in the fridge for an hour to firm up






Bake for 35 mins covered and another 10 uncovered so the Pancetta goes crispy.
Too Easy.   I also did one if you are looking closely with Sopressa instead of Pancetta just to see and we all agreed the Pancetta was better.





I think this one will be one on my menu sometime over Chrissy.

The full Recipe and Method can be found in the December/January Issue of Delicious Magazine.

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