Ingredients
- 1 medium onion
- 1 large clove of garlic
- olive oil
- 250 gr. higher-welfare Cumberland sausages
- ½ a bunch of fresh sage
- 100 gr. dried apricots
- 50 gr. fresh breadcrumbs
- 2000 gr. higher-welfare turkey breast , skin on, butterflied
- 10 rashers of higher-welfare streaky bacon
Method
- Preheat the oven to 200 ºC.
- Peel and finely chop the onion and garlic.
- Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent.
- Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
- Squeeze the sausagemeat from the skins into a large bowl.
- Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture.
- Use your hands to bring it all together.
- Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top.
- With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board.
- Drape the streaky bacon widthways along the length of the turkey.
- Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5 cm apart, knotting them tightly to secure the roll.
- Drizzle over a little oil and season with sea salt and black pepper.
- Place the turkey breast in a roasting tin, cover with tin foil and roast for 80′, or 40’per kilo, removing the foil for the last 20′ to allow the bacon to crisp up.
- Pierce the centre of the turkey and check that the juices run clear.
- Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 – 30′ before serving.