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How to make Turkey roulades with sage stuffing

Yield = 4
Prep time: 1:30
Cook time: 0:45
Total time: 2:15

Ingredients

  • 4 x 180g turkey breast fillets or chicken breast fillets
  • 2 tablespoons chopped sage, plus whole fried sage leaves to serve
  • 4 thin pork & herb sausages, casings removed
  • 24 flat pancetta slices (see note), rind removed
  • Roast potatoes, to serve
  • Gravy, to serve

Method

  • Step 1 Place fillets between sheets of baking paper and use a rolling pin to flatten to 1.5cm thick. Season and scatter with chopped sage. Divide sausage meat among fillets and roll up tightly to enclose.
  • Step 2 Arrange 6 pancetta slices on a work surface, slightly overlapping. Place 1 fillet at the bottom edge of the pancetta and roll up to enclose, then wrap tightly in foil. Repeat with remaining pancetta and fillets, then chill for 1 hour to firm up.
  • Step 3 Preheat the oven to 180°C.
  • Step 4 Place parcels on a baking tray and roast for 35 minutes. Remove foil and bake for a further 10 minutes or until pancetta is golden and the meat is cooked through.
  • Step 5 Slice the roulades, garnish with fried sage leaves and serve immediately with roast potatoes and gravy.