Turkey roll stuffed with chestnut and rosemary

Ingredients

• 700 g Turkey breast, fat free, off bone and raw
• 2 pcs Pears, peeled, seeded, and cut into cubes, steamed
• 100 g Chestnuts, dried, boiled in water for 20 mins
• 6 tbsp Bread crumbs
• 700 ml Water
• 3 tbsp Rosemary, fresh leaves, chopped
• 1 tsp Salt
• 1 tsp Black pepper, ground

Method

1. Preheat oven to 220°C.
2. Butterfly open raw turkey breast and set aside.
3. In a mixing bowl, stir together chestnuts and pear cubes, mashing them a bit with a fork.
4. Add rosemary leaves and bread crumbs to the mixture, then mix well.
5. Season turkey breast with salt and pepper and lay stuffing mix over the top. Roll breast and tie with butcher twine.
6. Place roll in roasting pan and roast at 220°C for 35-45 minutes depending on your oven, avoiding the meat to dry out.
7. Remove from oven and allow to rest for 10 minutes before carving, covered.