Pistachio and pork stuffed turkey supreme

Womans~Day

Cooking time: More than 1 hour

Serves: 8

Type: Easy

Tools

Kitchen friendly view

Pistachio and pork stuffed turkey supreme

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 tablespoons chopped marjoram, plus stalks
1 garlic clove, crushed
1 cup fresh breadcrumbs
¼ cup chopped pistachio
nuts
3 Italian-style pork sausages
1 egg, lightly beaten
1.2 kg turkey breast supreme, skin on
20g butter

Preparation method

Preheat oven to moderate, 180°C.
Heat half oil in frying pan on medium. Saute onion, marjoram and garlic 2-3 minutes, until tender. Add breadcrumbs and nuts and cook, stirring, 2-3 minutes, until lightly toasted. Cool slightly.
Squeeze sausage meat from casings. Add to cooled breadcrumb mixture with egg, mixing well. Season to taste.
Using a sharp knife, butterfly turkey breast out to an even thickness (slice almost through and fold out). Place skin-side down on board. Shape stuffing into a log down centre of breast. Wrap breast firmly around stuffing to enclose and secure in place with kitchen string.
Heat remaining oil and butter in a flameproof roasting pan on high. Fry turkey, skin-side down, 3-4 minutes, until golden. Turn and cook further 3-4 minutes.
Place turkey skin-side up in pan. Bake 30-35 minutes, until juices run clear when pierced with a skewer. Cover with foil and rest 10-15 minutes before carving.

TOP TIP

The term "supreme" refers to a single breast cut of poultry with the winglet bone and skin attached.
You will need 250g sausages for this recipe.

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