- • 50g Melted butter (for foils)
- • 20 Slices pancetta
- • 1.8kg Turkey escalopes
- • 1kg Pork sausages (or 1kg of pork sausage meat)
- • 200g Dried apricots (chopped)
- • 200g Stilton cheese (crumbled)
- • 200g Pistachios (peeled)
- • 50g Butter (for pan frying)
- • 1 Cranberry tea bag
- • 1ltr Boiling water
- • 25g Bisto Turkey Gravy Granules
- To serve
- • 1kg Buttery mashed potato
- • 250g Wilted spinach
Ballotine of Turkey with Pommes Parisienne and Cranberry Tea Gravy
Ballotine of Turkey with Pommes Parisienne and Cranberry Tea Gravy
Ballotine of Turkey with Pommes Parisienne and Cranberry Tea Gravy in association with Bisto.
Number of portions: 10
Prep time: 30 minutes
Cooking time: 30 minutes
Introduction
Ballotine of turkey, stuffed with pork sausage meat, apricot, pistachio and stilton, then wrapped in pancetta and served on a bed of spinach with a cranberry tea infused Bisto Turkey Gravy.
Ingredients
Method
1. On your work surface, lay out 10 sheets of tin foil, about 30cm x 30cm each, brush melted butter in the centre of the foils.
2. Lay out 2 slices of pancetta side by side in the centre of each foil.
3. Place the turkey escalopes on top.
4. Remove the sausage meat from the skins and combine with the chopped apricots, stilton and pistachios.
5. Mould the sausage mix across the middle of each turkey escalope in a log shape.
6. Now roll the turkey, pancetta and sausage with the tin foil and twist the end of the foil to leave you with 10 firm rolls.
7. Poach the turkey in simmering water for approximately 20 minutes, until cooked, in a covered pan.
8. When cooked remove the tin foil, add a little butter to a heated frying pan, fry the outside of the turkey until golden brown and place to one side to rest.
9. Add the cranberry tea bag to the boiling water to infuse, remove and then stir in the Bisto Turkey Gravy Granules.
10. Slice the turkey into equal pieces and place on a bed of wilted spinach and buttery mash, then pour over the cranberry infused Bisto Turkey Gravy and serve.
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