Stuffing:
Step 1: Peel and finely dice the onion and chop the garlic, before adding to a small frying pan with 25g of butter. Cook on a medium heat until the onions are soft and translucent.
Step 2: Add the sage, chopped chestnuts & breadcrumbs. Season with a pinch of salt and pepper and mix well. Set the mix aside in the fridge to cool.
Step 3: Once cooled, remove the onion mix from the fridge, and mix in the sausage meat.
Ballontines:
Step 1: Place the turkey escalopes onto a clean chopping board, cover with cling film and use a wooden rolling pin to flatten each escalope to around 1cm thick.
Step 2: Place a sausage-sized amount of stuffing down the middle of each escalope. Ensure you don’t go right to the edge as the escalope will shrink when cooked.
Step 3: Fold each side of the turkey escalope over the stuffing mix. Place on cling film and roll tightly five times, tying a knot in each end to prevent water getting in during cooking.
Step 4: Bring a large pot of water to the boil and add the ballontines. Cover the pot with a lid and poach for 15-20 minutes, until cooked.
Step 5: Once cooked, remove them from the water and transfer directly to the fridge, leaving them to cool for one hour. The preparation and cooking process can be done a day in advance of serving the ballontines.
Step 6: Once cool, remove the cling film. Heat a large, non-stick frying pan and add 25g of butter. Fry the ballontines on all sides until they are golden-brown. Season well with salt and pepper.
Step 7: Finish in a preheated oven (180C) and cook for 8-10 minutes.
To serve, slice on an angle and serve with your favourite roasted vegetables.