Close
Share by
Roast Turkey Roll Stuffed With Fruit, Nuts and Camembert From Here
10 to 12 portions
Ingredients
Stuffing
- 60 ml (1/4 cup) chopped pitted prunes
- 60 ml (1/4 cup) chopped dried apricots
- 60 ml (1/4 cup) golden raisins
- 1 Cortland or McIntosh apple, peeled, cored and grated
- 1 orange, juice and zest
- 1 lemon, juice and zest
- 1 shallot, chopped
- 125 ml (1/2 cup) pecans, chopped
- 1 small round, 150 g (5 oz), Camembert From Here, rind removed, diced
- 5 ml (1 tsp.) cinnamon
- Salt and freshly ground pepper
Roast turkey roll
- 2 kg (4 1/2 lbs) roast turkey roll
- 60 ml (1/4 cup) butter, melted
- 60 ml (1/4 cup) brown sugar
- 10 ml (2 tsp.) cider vinegar
- 5 ml (1 tsp.) Dijon mustard
Preparation
Stuffing
- Combine all stuffing ingredients and set aside.
Roast turkey roll
- Preheat oven to 325°F (160°C).
- Butterfly turkey roll (cut almost in half horizontally and open like a book).
- Fill with stuffing, close and tie up with string.
- Place turkey roll in a baking dish.
- In a bowl, combine butter, brown sugar, cider vinegar and Dijon mustard.
- Spread over turkey roll. Roast in centre of oven for 1 hour. You can also use a meat thermometer: roast is cooked when thermometer reaches 165°F (74°C). Baste with pan juices twice while roasting.
- Place roast on a serving platter, cover with foil and let stand for a few minutes.
- Remove fat from pan juices, slice turkey and serve with your choice of vegetables.
Share by
email
Your message has been send successfully.
Accompaniments
These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.