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Pistachio and Pork Stuffed Turkey
with Potato Matchsticks and Salad Caprese

On the seventh day of Christmas my true love sent to me…(it had to happen sooner or later) turkey with Italian flavours you’ll want to gobble right up.

December 18, 2016

Pistachio and Pork Stuffed Turkey
with Potato Matchsticks and Salad Caprese

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Stuffed Turkey with Salad Caprese

ingredients for twelve

turkey roll and stuffing

2kg boneless turkey breast with skin
150gm pork mince
300gm turkey mince
30gm chopped raw pistachios
40gm grated parmesan
25gm chopped italian parsley
1tsp fennel seeds
40gm fresh breadcrumbs
1 x extra large 59gm egg
1tsp salt and ¼tsp pepper
30gm unsalted butter

crackling

150gm chicken skin
100gm prosciutto

caprese

800gm mixed colour baby heirloom tomatoes
500gm bocconcini
40gm basil
2Tbsp white wine vinegar
⅓ cup virgin olive oil

potato matchsticks

500gm royal blue potatoes
vegetable oil for deep frying

method

  1. Make stuffing. Mix all ingredients together in large bowl.
  2. Prepare turkey roll. Remove skin from breast and set aside. Sit breast flat, presentation side down, on work surface. Slice breast (using minimum cuts) to butterfly out and create roughly a 30cm x 25cm rectangle. Ensure meat is of an even 1½ to 2cm thickness. Season lightly with salt and pepper.
  3. Place stuffing evenly over cut side of turkey. With damp hands, press out evenly to cover turkey. Roll up from long side to form roll. Tie with string to secure in cylinder shape. Season lightly with salt and pepper. Rub soft butter over large piece baking paper. Roll turkey up in paper, then in foil. Twist ends to form a firm cylinder. Place in roasting pan.
  4. Pre-heat oven to 180ºC fan forced. Roast turkey for 15 minutes per 500gm, turning once during cooking. Check internal temperature and take out at 60ºC.
  5. Allow turkey to rest for at least 20 minutes before slicing and turn roll while resting then unwrap. Internal temperature must reach 70ºC before serving.
  6. Make crackling. Pat chicken skin and season with a little salt. Line large baking tray with non-stick baking paper. Flatten out skin on paper and cover with another sheet. Place baking another tray on top. Bake for 15 minutes, turn skin and drain fat if necessary and bake for further 10 to 15 minutes. Towards end of cooking, check every 5 minutes and remove any pieces that are crisp. Pat hot crackling with absorbent paper to remove excess oil and cool on rack.
  7. Repeat cooking process with prosciutto on separate tray (without baking tray on top) but bake for only 10 minutes.
  8. When cool place crackling and prosciutto separately in processor and whiz to form fine crumb. Mix together and place on paper towel.
  9. Prepare salad caprese. Cut tomatoes into wedges. Tear bocconcini into bite size pieces. Place in separate piles in large bowl with handful of tiny basil leaves from bunch.
  10. Finely chop remaining basil leaves. Place in jar with vinegar, salt, pepper and olive oil. Secure lid, shake well.
  11. Make potato matchsticks. Peel potatoes. Using mandolin cut potatoes into thin matchsticks. Heat deep fryer with 4cm vegetable oil to 180ºC.
  12. Fry matchsticks in 3 to 4 batches for about 3 minutes, until golden and crisp. Drain on absorbent paper and sprinkle with salt.
  13. To serve, cut warm or room temperature turkey into ¾cm thick slices and place into the middle of each dinner plate.
  14. Toss caprese salad with dressing. Place salad on plate, making a semi-circle around two-thirds near the edge.
  15. Scatter crackling crumbs over salad.
  16. Serve crisp matchstick potatoes in separate dishes.

cooks notes

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Turkey can be served hot and rested from oven or cold.
  • Potato matchsticks can be made a day ahead then crisped up in a moderate oven for 5 minutes at the same time as the  crackling.
  • Salad best made on day of eating.
  • Serve this meal accompanied by a large bowl salad greens if liked.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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