Christmas Ballantine of Stuffed Turkey Leg with Mushroom Sauce by Manu

Serves 4 | Time: Prep - 1 hour Cook: 1 hour & mins

INGREDIENTS

1 turkey Maryland 

3 tablespoons olive oil

Sea salt and freshly cracked pepper 

Xmas stuffing 

2 tablespoon olive oil

1 onion, finely chopped 

30 g pistachio, toasted and roughly chopped 

30 g dried cranberries, chopped 100 g butter, melted 

1 large handful flat-leaf parsley, finely chopped 

8 sage leaves, finely chopped  

2 tablespoon apple sauce 

300 g pork sausage mince 

100 g fresh white breadcrumbs 

The sauce 

2 x 150 g pouch The Sauce by Manu, mushroom sauce 

METHOD

To make the Xmas stuffing, heat a large non-stick frying pan over medium heat with the olive oil. Add the onions and cook, stirring occasionally for 5 minutes or until translucent. Remove from heat and allow to cool to room temperature. 

Place the pistachios, cranberries, melted butter, herbs, pistachio, apple sauce, pork sausage mince and breadcrumbs in a bowl. Add the cooked onions and mix well to combine. Season with salt and pepper. Set aside until needed. 

To de-bone the turkey maryland, place the maryland skin side down, on a chopping board. Using a sharp knife, cut along the bone of the thigh and the drumstick until the bone is exposed. Run the knife under the bone and scrape along the bone to separate it from the turkey meat. 

Trim away any gristle or bits of bone or cartilage that may have remained on the meat, taking care not to cut through too much of the flesh and skin.

Save the bones for stock.

Preheat the oven to 170°C. 

Lay the deboned turkey flesh flat, skin side down, on a workbench and season with salt and pepper.  

Place stuffing in the centre. Working closest to you, tightly roll up the pork, then tie at 5 cm intervals with kitchen string.

Drizzle with oil and season the skin with generously with salt and pepper. 

Cover in foil and roast for 30 minutes. Increase the heat to 190°C, remove foil and cook for a further 30–45 minutes, or until golden and the juices run clear when the thigh is pierced with a skewer.

Rest in a warm place for 10 minutes.

While the turkey is resting, pour the mushroom sauce into a small pan over medium heat and stir until heated through. 

To serve, slice the turkey Ballantine into 2 cm thick slices and serve with mushroom sauce.

Tip 

Instead of using kitchen string when rolling the turkey, arrange 2 large pieces of foil (around 45 cm each), place on a workbench, slightly overlapping and grease with oil. 

Season the turkey generously with salt and pepper.

Lay the butterflied turkey flat, skin side down on the oiled foil. 

Place stuffing in the centre.

Working closest to you, roll up the turkey tightly with the foil to form a big bonbon and continue with the roasting instruction.