Ingredients
- 1 turkey breast fillet (about 1.4kg) butterflied
- 4 shiitake mushrooms, soaked in hot water for 1 hour
- 200g prawns, peeled and deveined
- 400g minced pork
- 2 spring onions, finely chopped
- 1 tbsp finely grated ginger
- 60g fresh breadcrumbs
- egg, beaten
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Sea salt and pepper
- Handful rocket leaves
- Handful coriander sprigs
- Handful mint leaves
- 1 tbsp extra-virgin olive oil
- For cranberry and lime relish
- 4 tbsp cranberry or redcurrant sauce
- 1-2 tbsp lime juice or rice vinegar
- 1 tbsp sweet chilli sauce (optional)
- 1 tbsp extra-virgin olive oil
Method
Heat the oven to 200C. Lay the turkey breast skin-side down on a board, cover with plastic film and pound with a rolling pin or mallet to flatten. Season well. For the stuffing Drain the mushrooms, trim off the stalks and dice. Finely chop the prawn meat and mix with the minced pork, mushrooms, spring onions, ginger, breadcrumbs, beaten egg, soy sauce, sesame oil and sea salt and pepper until well combined.
Spread the stuffing evenly over the breast. Roll up tightly, tucking in the ends, and tie securely with kitchen string. Place skin-side up in a lightly oiled baking pan, season well and bakefor 75 minutes or until golden and cooked through. Mix the ingredients for the cranberry relish.
Combine the rocket, coriander and mint and toss lightly in 1 tbsp olive oil. Rest the turkey for 10 minutes, then thickly slice. Top each slice with the herb salad and cranberry lime relish, scatter with pepper and serve.
Note Refrigerate any leftovers — and don’t leave the turkey and its pork and prawn stuffing out in the hot sun.
Tip: To butterfly the turkey breast, lie the breast skin-side down on a board and slice down the centre of the fillet without cutting completely through. Cut horizontally from the centre through the meat to either side, again without cutting through, creating two flaps so the whole thing can be opened out like a book.
