Turkey Breast Roulade with Italian Sausage & Cranberry Stuffing

Method

1. Remove the turkey breast from the netting and lay it out on a board, skin side down. Use a sharp knife to butterfly the thickest parts so the breast is an even thickness. Place into the fridge.
2. To make the stuffing, place a large non-stick frypan over high heat and pour in 3 tbsp of Extra Virgin Olive Oil. Once hot, add the sausages and cook for 4-5 minutes, or until golden brown and cooked through. Remove from the pan and set aside.
3. Using the same pan, add another 2 tbsp of Extra Virgin Olive Oil. Once hot, add the onion and cook for 5 minutes until softened and caramelised. Add the garlic, rosemary and thyme, and cook for a further 3 minutes. Remove from the heat.
4. Place the cooked sausage, onion mixture, breadcrumbs, cranberries and parsley into a large mixing bowl along with the remaining Extra Virgin Olive Oil. Season with sea salt and cracked black pepper, and mix well to combine.
5. Preheat a fan forced oven to 180°C.
6. Remove the turkey from the fridge and evenly spread the stuffing over the breast. Starting from one end, roll up the breast tightly and secure with butcher’s twine.
7. Place onto a lined baking tray, drizzle with a little Extra Virgin Olive Oil, and season with sea salt.
8. Roast for 1hr10 minutes. Remove from the oven and rest for 15 minutes before carving and serving.