Roast turkey with plums, pears, and pine nuts

Instructions

1. Preheat the oven to 220 °C (without fan).
2. Make the stuffing: heat the oil in a frying pan over a medium-high heat. Stew the onions for 5 minutes, stirring occasionally, until the onion softens. Add the pear and cook for another 4 minutes. Add the remaining ingredients to the filling and stir. Put aside.
3. Put the turkey meat on the counter. Use a sharp knife to open the thick areas and form a large rectangle. Season with salt and pepper. Arrange the filling in the center along the length of the meat. Roll and cover the roll with prosciutto (bacon). Use a kitchen rope to tie the roll at 4 cm intervals.
4. Place the butter and olive oil in a large frying pan. Add the sage. Bake the roll on all sides for 3-4 minutes, until golden. Add the wine. Once boiled, transfer the roll and wine to a deep, ovenproof tray. Cover with baking foil and put into the heated oven. After 30 minutes, reduce the oven heat to 180°C and bake for 1 hour and 30 minutes.
5. Remove the foil and braise the turkey with the sauces in the pan. Return the pan to the oven for 15 minutes.
6. Check the meat for readiness using a metal skewer. Put the skewer in the center. If the juices are clean, the meat is ready.
7. Remove the pan from oven. Cover with foil and let the meat rest before serving.
8. Remove the rope and cut into slices.
9. From the remaining juices in the pan make gravy sauce, thickening it into a casserole with a little cornflour.
10. Serve the meat with the sauce and steamed vegetables.

• Servings : 8
• Ready in : 140 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Chiken and paultry, Christmas Recipes, From dinner-to lunchbox, Left overs-great overs, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Meat, Transformers
• Ingredient : Bacon, Bread, Broccoli, Butter, Cauliflower, Olive oil, Onion, Parsley, Pears, Pine nuts, Prosciutto, Prunes, Salvia, Turkey breasts escalopes, White wine