Ingredients

Turkey

• 1 boneless crown of turkey (2 single breast joined together with skin intact) weighing 700-750g (1 whole turkey weighing 2.5-3kg or turkey breast on the bone weighing 1.5g)*
• 100g butter
• Sea salt crushed & freshly ground black pepper
• 200ml dry white wine or cider
• 1 sprig of rosemary

Cranberry & Wild Mushroom Port Sauce:

• 50g dried wild mushrooms, reconstituted in boiling water (water reserved for sauce)
• 1 tsp truffle oil (optional)
• 3 tbsp cranberry sauce
• 300ml port

Chestnut & Apple Stuffing:

• 50g butter
• 1 small onion, finely diced
• 1 garlic clove crushed
• 3 rashers of bacon, rind removed and diced
• 25g wild mushrooms, cleaned and trimmed
• 150g apple, decored peeled and diced
• 50ml dry white wine or cider
• 150g cooked chestnuts, roughly chopped
• 75g fresh breadcrumbs
• 1 tbsp fresh thyme, fnely chopped
• 1 tbsp sage leaves
• 2 tbsp flat leaf parsley finely chopped
• salt and pepper
• 1 small egg or 1 large egg yolk

To Serve

• Cranberry & Wild Mushroom Port Sauce
• Roast Pumpkin Wedges
• Brussel Sprouts with lime zest and honey glace

Method

1. Apple & Chestnut Stuffing:In a saucepan melt the butter and over a moderate heat add the onions to the pan and allow them sweat for a couple of minutes until soft and transparent. Add the garlic, wild mushrooms and bacon, saute it for a couple of minutes until the bacon is cooked and the mushrooms tender. Add the apple to the pan with white wine or cider and cook for a couple of minutes. Remove it from the heat. In a large bowl placce the bredcrumbs, chestnuts, fresh herbs, a little salt and pepper and the bacon and apple mixture from the saucepan, mix it together well and allow to cool slightly. When cooled mix in the beaten egg so that it is well distributed.
2. Turkey: Preheat the oven to 200°C. Lay the turkey skin side down and beat the meat briefly with a wooden rolling pin to tenderise. Distrbute the stuffing down the centre of the turkey (do not overfill as the turkey will shrink when cooked). Bring the sides of the turkey together to seal in the farce and with a skewer thread it through the two sides to join in the centre. You should now have a roll of turkey. If it is too tight remove some of the stuffing.
3. To Cook:Rub the turkey all over with the butter and season it well. Place it on a large oven tray breast side down with the skewered end facing upwards, pour the cider over the turkey and put it in the preheated oven. Leave it to cook for 15-20 minutes, then remove it from the oven and turn it over. Baste the turkey with the juices in the pan and return it to the oven. Cook it for a further 15 minutes and baste it again. Reduce the oven temperature to 150°C and return the turkey to the oven to cook for a further 20-30 minutes. The turkey is cooked when the skin is golden and when spiked the juices run clear. When cooked remove the turkey from the oven, cover it with foil and leave it to stand in a warm place for 10-15 minutes.
4. Sauce: Saute the mushrooms in a saucepan with the truffle oil or a little olive oil for a couple of minutes. Add the mushrooms soaking water, port and stir in the cranberry sauce. Bring the sauce to the boil then reduce to a strong simmer. Reduce the liquid until there the sauce reduces right down to a pouring sauce consistency. Keep warm until ready to serve
5. To Serve:Remove the skewer from the turkey carefully. With a sharp carving knife slice the trukey into 12-18 round slices (don't worry if some of the filling comes out as you can tidy this up when serving). Place 2-3 slices of turkey with the stuffing on each plate. Pour the sauce over the turkey. Distribute the brussel sprouts or other green vegetable among the plates, followed by the pumkin slices or your choice of roasted vegetables eg. potatoes, sweet potato etc. Serve hot.