Preheat the oven to 190 degrees Celcius
Peel and dice the Butternut, lightly oil with the olive oil and season.
Roast in oven until tender.
Peel and finely dice the shallot and garlic.
Remove leaves and chop the parsley and sage.
Mix with the egg and salt and pepper and combine with the panko breadcrumbs until a thick paste.
Lightly flatten the turkey escalopes between 2 layers of cling film.
spoon in some of the stuffing mix and fold turkey to cover.
Wrap in 2 strips of pancetta.
Dip the turkey in seasoned flour and pat to remove excess.
Panfry in a medium hot pan until golden brown on each side, remove and finish in the oven. remove and rest when firm
Add the red wine to the pan to deglaze,reduce by half, then thicken with the veal stock along with any juices from the roasting pan.
Serve with the cranberry sauce on the side.
«This recipe would work just as well with Pork, chicken or veal. Add roasted new potatoes and seasonal greens for a more substantial meal»