Roast turkey ballontine with pork, sage & chestnut stuffing by Adam Woolven at Island Grill

Chloe Boston

Chloe Boston

20th December 2017

Roast turkey ballontine with pork, sage & chestnut stuffing by Adam Woolven at Island Grill

Adam Woolven, Head Chef at Island Grill, shares his recipe for a Roast Turkey Ballontine. With festive flavours of sage and roasted chestnuts, this is the perfect recipe to give your roast turkey the royal treatment this Christmas.

Ingredients

  • Ingredients:
  • 4 turkey escalopes
  • 4 pork sausages
  • ½ bunch of chopped sage
  • 1 small white onion
  • 2 garlic cloves
  • 50g butter
  • 30g chopped chestnuts
  • 100g fresh white breadcrumbs
  • Pinch of salt and pepper
  • Utensils:
  • 2 chopping boards
  • 1 large frying pan
  • 1 small frying pan
  • 1 large pot
  • 1 small mixing bowl
  • Cling film

Method

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.

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