Turkey and black cherry roll
- 1 turkey breast — we used a 640g/1½lb butter-basted turkey joint
- 425g can cherries, drained
- 75g (2½oz) breadcrumbs
- Handful chopped flat parsley
- ½ level tsp ground mixed spice
- Salt and black pepper
- 1 med egg
- 250ml (8fl oz) syrup from the can of cherries
- 1-2 tbsp cherry wine or brandy, optional
- ½ level tsp mixed spice
- 1 tsp thickening granules
- 2 med-sized sweet potatoes, cut into wedges
Turkey breast is available at Tesco and from Kelly Bronze.
- Set the oven to 190°C/375°F/Gas Mark 5. Put the turkey breast, skin-side down, on a piece of cling film, on a board. Make a few slashes across the flesh and gently pull it out, then cover with cling film. Bash it all over, using a rolling pin, to make the meat an oblong of fairly even thickness, about 30 x 23cm (12 x 9in). Snip out any tendons and trim to an even shape, using the trimmings to patch thinner parts of the turkey breast.
- Set aside 12 cherries for the sauce. Mix the rest with the breadcrumbs, parsley, spice and seasoning, then bind with the egg.
- Spread the stuffing over the fillet, leaving a border, and roll it up into a neat shape, and tie it at intervals with string, to make a roll. Fit the roll back snugly into the foil container (buttered) that the turkey breast came in, or in a 900g (2lb) buttered loaf tin, keeping it open at the top. Dot the top with a little butter. Roast for 1 hour 20 mins.
- Meanwhile, blanch the sweet potato wedges, drain and toss in a little oil. Add to the turkey and roast for 1 hour, turning them halfway through cooking.
- To make the sauce: When the turkey joint is cooked, pour the juices into a pan with the syrup from the can of cherries, the cherry wine or brandy (if using) and spice. Boil until reduced by about a third, then whisk in the granules to make a sauce, and add the cherries. Slice the turkey roll and serve with sauce, potato wedges and green vegetables.
Nutritional information per portion
- Calories 460(kcal)
- Fat 3.7g
- Saturates 1.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.