Turkey roll with pork & capsicum stuffing & bean & snow pea salad

by Ginny Grant | Cuisine issue #155
Serves: 10-12A rolled turkey is easy to carve and a flavourful stuffing adds to its appeal.

I used a roll with a mix of white and brown meat. You can prepare the stuffing up to a day in advance, but don’t stuff the turkey until the day you’re cooking it.

Pork & capsicum stuffing
250g pork and fennel sausages, skins removed
2 cloves garlic, crushed
2 teaspoons finely chopped thyme
2 red capsicums, roasted, peeled,
deseeded, chopped
3 cups fresh breadcrumbs
1 egg, lightly beaten
1⁄2 teaspoon salt

Mix all the ingredients together then refrigerate until needed.

For the turkey
50g butter, softened
1 clove garlic, finely chopped
2 tablespoons finely chopped flat-leafed parsleY
grated zest and juice of 1 lemon
1 turkey roll, approx 2kg
500ml chicken stock
3 tablespoons flour

Combine the butter, garlic, parsley, lemon zest and juice. Set aside.

Preheat the oven to 220°C. If the turkey is packaged in oven netting, pull it back halfway from one end and gently fill the inside of the roll with half the stuffing. Repeat from the other end, putting the netting back in place after stuffing the turkey. Otherwise, put the stuffing in the middle of the turkey then roll up and secure with kitchen string. Weigh turkey and adjust cooking time if it exceeds 2kg.

Rub the butter mixture over the turkey. Put in a roasting dish then pour in the stock. Cover and roast for 20 minutes then reduce the heat to 200°C and cook for 30 minutes per kg. Cook uncovered for the last 30 minutes, to allow the skin to brown.

Remove the turkey from the pan and set aside to rest for 20 minutes.

Meanwhile, make the gravy by straining the stock and discarding most of the fat, leaving around 3 tablespoons in the pan. Add the flour and stir over heat for a few minutes then return the strained stock to the pan and bring to the
boil. Simmer for 10 minutes until thickened. Serve with the turkey.

Wine - A cooler-climate Australian shiraz (eg Margaret River).

Bean & snow pea salad
1⁄2 cup firmly packed basil leaves
1 clove garlic
juice of 1⁄2 lemon
3 tablespoons olive oil
400g green beans (or asparagus), trimmed
200g snow peas
2 x 400g cans butter beans, drained and well rinsed
1⁄2 cucumber, quartered lengthways, deseeded, sliced on the diagonal

Put the basil and garlic in a mortar with a little salt and pound with the pestle until a smooth paste forms. Stir in the lemon juice and oil then transfer to a bowl.

Blanch the green beans and snow peas separately in boiling salted water until tender, then drain and cool under cold running water. Pat dry.

When ready to serve, combine all the ingredients in the bowl with the dressing then taste and season with salt and freshly ground black pepper.


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