Mediterranean Stuffed Turkey Breast

Turkey escalopes combine with herby light stuffing, smokey pancetta and a wonderful silky sweet sauce of Muscat wine and vanilla. The first time I tried the vanilla in the sauce I just knew it would be amazing and so it is, matching the flavours of the little rolls (called paupiettes in French) perfectly. In any kitchen, preparing ahead is very important – here you can prepare the turkey breasts 24 hours in advance and refrigerate them before cooking.

I always serve this dish with the paupiettes on a little potato purée, everyday potatoes, with a nice fresh green vegetable tossed in butter and a serving of white bean cassoulette. The slightly austere white beans and simple vegetables really are a good foil to the turkey in its sauce. It's a filling combination so a light starter is a good idea.

Ingredients (Serves 8)

8 sliced turkey escalopes, preferably from a butcher who will do this in front of you, or otherwise in a supermarket packet (which will contain several hidden mis-shapen ones)
16 slices pancetta or smoked streaky bacon, rinds removed.
1 ½ cups dry stale breadcrumbs
2 tsp fresh thyme or 1 tsp dried
2tsp fresh rosemary or 1 tsp dried
2 eggs
4 cloves garlic chopped coarsely
150 g green olives in brine, drained weight
grated rind ½ lemon
5 tbsp extra virgin olive oil
Ground pepper
8 halves of sun dried tomato in oil, drained and chopped into small squares

Method

First prepare the stuffing. Place the breadcrumbs, herbs, grated lemon rind, chopped garlic, olives, eggs and olive oil into a blender or food processor. Add a good grinding of black pepper. Pulse until the mixture has formed a cohesive mass and the olives have mostly disappeared. Taste and correct seasoning, salt will probably not be necessary due to the salty olives and breadcrumbs. The mixture should taste fresh and lively, a nice balance of herbs and lemon.

Examine the turkey escalopes; if they are quite thick you can beat them out by laying them between cling film (top and bottom) and firmly beating them with a rolling pin – but not too firmly or you will make holes in them. If this happens, or some of them are a bit ragged, not to worry as the stuffing and pancetta will cover this up.

Lay each escalope on a board, scatter with one of the chopped sun dried tomatoes, press a ball of stuffing in the middle and with a wetted hand press it out to within a cm of the edges of the escalope. Roll each one up from the long side and wrap each one in 2 slices of bacon or pancetta.

Place in a roasting tin. (Can be prepared up to 24 hours ahead at this point, refrigerate in the tin).

The Sauce

300 ml sweet Muscat wine (Greek or Spanish are fine)
3 eggs yolks beaten with 2 tbsp crème fraiche.
1 tsp chopped lemon thyme (if available)
1 tsp real vanilla extract
15 g knob of butter

Method

In a wide pan, reduce the wine over a high heat until it is down to about 5-6 tbsp. Watch carefully towards the end and reduce the heat in case it burns (as it has high sugar content). Set aside while the escalopes cook.

Place them in a preheated oven at 220 degrees for 15 minutes. Test if they are done by poking one of them with a sharp knife in the middle - leave the knife in for 15 seconds and then press it flat against your cheek. It should be hot. If not cook a little longer. The pancetta or bacon should be nicely patched and brown, if not either blow torch it or pop them under a very hot grill, or if you prefer just carry on with them as is (I like it browned as it gives more flavour).

Cover the escalopes in their pan with tin foil and a clean kitchen towel. Rest for at least 10 minutes before you carve them; finish the sauce in the time. (They can rest like this for up to 3 hours without any detriment as the moist stuffing and pancetta will keep the turkey moist – in which case put them back in the oven for 3-4 minutes to warm them through)

Finish the sauce; return the reduced Muscat pan to a high heat, drain any collected juices from the roasting pan into the pan (if they are very fatty, go via a small bowl and scoop the fat off). There will not be a copious quantity of sauce – just 2 tbsp or so per person. When the sauce has boiled again, turn the heat to low and with a balloon whisk, whisk 3 tbsp -1 tbsp at a time -into the egg yolk and cream mixture (this is to prevent the egg yolks curdling). Immediately add the contents of the bowl to the pan and whisk constantly over a low heat. The sauce will thicken to a nice coating consistency, this will take about 1 minutes. Do not hurry it or the eggs might curdle, and do not leave the whisking or watching or you will end with scrambled eggs. Turn off the heat and whisk in the lemon thyme (an optional addition but good), vanilla and butter. Check seasoning, adding drops of lemon if desired.

Carve each escalope lengthwise on the diagonal, arrange on a little potato purée and coat with the sauce. Serve with a little white bean Cassoulette.

White Bean Cassoulette

Although you can use dried beans to make this, it works better with beans in jars (or cans, although jared ones always taste better) as the dried ones will break down into a mush – unless you cook them very carefully in acidified water - and it will look like a splodge. (Those in jars and cans have been cooked in acidified water which is why they do not break down as easily).

Ingredients

1 small onion chopped, 2 tbsp chopped celery and 1 tbsp chopped carrot (called a Mirepoix in French, after the town)
2 cloves chopped garlic
200 ml white wine
2tbsp tomato puree
bouquet garni
500 g jar/tin of white beans, drained into a sieve and rinsed very thoroughly under the tap.
2 tbsp butter

Method

Cook the Mirepoix of vegetables in the butter until golden and tender, about 5 minutes. Add all the rest of the ingredients, bring to the boil and leave to bubble on a low heat until nicely reduced, so that the beans hold their shape but are not dry, about 45 minutes. Do not stir them more than necessary or they will break up. Taste and adjust seasoning. (This can be made up to 48 hours in advance or frozen).