TURKEY ROLL WITH PORK AND FENNEL SAUSAGE STUFFING

Serves 12 Prep and cook time 1 hour 30 minutes

1.5kg Farmwood Turkey Breast Roast 1 tablespoon Remano Extra

Virgin Olive oil

PORK AND FENNEL SAUSAGE STUFFING

½ cup (35g) White Mill Fresh Breadcrumbs

⅓ cup (80ml) Farmdale Milk

1 tablespoon Remano Extra Virgin

Olive Oil

1 medium (150g) brown onion, chopped finely

2 cloves garlic, crushed

70g rocket, chopped finely

7 pork and fennel sausages (560g), casings removed

1. Preheat oven to 200°C (180°C fan-forced).

2. PORK AND FENNEL SAUSAGE STUFFING Combine breadcrumbs and milk in a small bowl. Heat oil in a medium frying pan; cook onion, stirring occasionally, until tender. Stir in garlic, then stir in rocket until wilted. Transfer to a medium bowl; cool for 20 minutes. Stir in sausage mince and breadcrumb mixture; season.

3. Pat turkey dry with paper towel; place skin-side down on a chopping board. To butterfly the turkey breast, starting from one long edge, slicing through the centre, horizontally, not quite through to other side, to open up flat. Spread with stuffing. Tightly roll turkey up to secure stuffing. Using kitchen string, tie into a neat roll at 2.5cm intervals.

4. Heat oil in a large baking dish in the oven for 5 minutes. Place turkey in dish; turn to coat. Roast, uncovered, for 50 minutes, basting frequently. 5. Cover turkey loosely with foil; stand for 10 minutes before slicing.