Crown roast of Turkey makes Christmas Easy

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Double breast of free range turkey with lemon and pine nut stuffing, roast potatoes and braised sticky vegetables with onions , garlic and rosemary
Butter, for greasing
20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
1crown roast of turkey or boned out breast of turkey
For the stuffing
25g butte
50 g 0live oil
2 bunches of spring onions sliced
1 onions chopped
140g pack pancetta cubes or bacon lardoons or pastrami
50g pine nuts
4 cloves of garlic
25g sage, leaves only, roughly chopped
zest 2 lemons or preserved lemons
40g flat-leaf parsley, roughly chopped
100g coarse white breadcrumbs or panko
1 egg , beaten
For the gravy
Sauce :
6 tomatoes very ripe skinned deseeded and chopped (One can use tomato pulp for this)
2 tbso olive oil or walnut oil
2-3 tbsp dl white balsamic vinegar
1 glass white
3 dl chicken stock or turkey stock
2 tbsp chopped flat leaf parsley
50g butter
salt and pepper
First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 5 mins, add the spring onions and fry for anther 5 minutes .
Tip into a bowl. Add the pancetta or bacon to the pan, (if using pastrami this is not necessary) fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest.
Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm.
Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together.
Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over.
Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin).
Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased.
Repeat with all the strings.
Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
Spoon the stuffing into the cavity of the crown of turkey, butter the breast and season well.
Then lay the pancetta over the breast and secure well.
Heat oven to 190C.
Sit the joint in a roasting tin pour around a little water or wine and roast for 30 mins per kg and 30 minutes per kilo extra or until a skewer inserted into the middle comes out hot 70 C and the juices run clear.
Unwrap for the last 20 mins of cooking.
Lift the joint onto a board and leave to rest, covered, for at least 20 mins.
Heat the olive oil in a sauté pan, add the tomatoes to the pan and fry until becoming thick and sticky.
Stirring well ,pour on the vinegar and allow any pieces of tomatoes that have cooked on to loosen.
Add the l dl dry white wine, reduce by half.
Then add the stock and repeat.
Pour in the cream and bubble to a slightly reduced sauce.
Season to taste, then stir in the parsley and add any juices from the turkey
If the Cimi di Rapi is not available then use spinach roasted root vegetables
Sticky vegetables with rosemary & garlic roots
Cut 1 medium swede or root celery, 500g parsnips and 500g carrots into chunks.
Peel and cut 2 red onions into 6 wedges each, leaving the root ends intact.
Peel 5 garlic cloves; leave whole.
Heat 1 dl olive oil and 1 25g butter in a large, lidded frying pan, then add the veg, 1 tbsp chopped rosemary, 2tsp fennel seeds and a little vegetable stock.
Season well, then put the lid on and cook gently for about 15 mins.
Remove the lid and allow to roast in the oven turning from time to time until cooked and golden brown .
Roast potatoes
1 kg starchy potatoes
olive oil or dripping or duck fat
Peel the potatoes, blanch them for 10 minutes in salted boiling water
Roughen them up with a fork
Place them in a baking tray with olive oil and sprinkle them with Piment d ‘Esplette for more coloured if desired
Roast the potatoes in the oven until they are caramelised , place on a piece of kitchen paper to drain then sprinkle with salt .
If keeping warm prop the door of the oven open slightly so they do not get soft

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