George Pascoe’s turkey breast stuffed with pistachio and herbs

By George Pascoe of Philleigh Way Cookery School, Truro.

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Ingredients

  • 2 small turkey breasts (butterfield)
  • 200g pork mince
  • 2 tbsp. chopped pistachios
  • 1 onion (diced)
  • Clove of garlic (crushed)
  • Parsley, thyme, oregano (finely chopped)
  • 1 egg yolk
  • Zest of a lemon
  • Salt

Method

  1. Lay the turkey breasts on two separate squares of cling film, skin side down, and season

  2. Sweat the onion, garlic and thyme for a couple of minutes

  3. Mix with all other ingredients and season

  4. Split the pork mixture and evenly spread over the 2 breasts

  5. Roll the turkey breasts into a sausage shape, cover with the cling film, and keep on rolling so the cling film gradually gets tightly wrapped around the breast

  6. Cover in tin foil and bake at 180ºC until the core temperature is 70ºC. Roughly 35 minutes.

  7. Rest for 20 minutes, remove the foil and cling film and slice