Turkey escalope stuffed with pork rillette, wrapped in Vandee cured ham. With a white bean puree and crispy sage Recipe

A French take on turkey for Christmas.Thin breast escalopes stuffed with pork rillette wrapped in cured ham and served on a white bean puree with crispy sage leaves.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Turkey fillet escalope(s) : 6 whole
  • Pork mince : 180 g
  • Vendée Ham : 6 whole
  • Sage : 1 bunch
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Chicken stock : 50 ml
  • Double cream : 50 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Tinned haricot bean(s) : 850 g
  • Frying oil : 100 ml
  • Unsalted butter : 50 g
  • Frying oil : 20 ml


  • ETAPE 1

    For the meat:
    Lay the turkey escalope out onto a board lined with clingfilm, place equal amounts of thee rillette into the center of each and roll into a log, put a sprig of sage on the outside before adding the ham. Wrap the slices of ham around the rolled up escalope, encasing the sage. Roll this tightly and secure with a toothpick, then wrap tightly in cling film and chill in the fridge till needed.

  • ETAPE 2

    To cook:

  • ETAPE 3

    Heat an oven to 180*

  • ETAPE 4

    Heat a large frying pan with the 100ml of oil. Remove the cling film from the rolled up turkey, fry the turkey on each side till the ham goes crispy, remove from the pan and place in an oven dish, cook for 8 minutes in the oven. After 5 minutes cooking add half the butter and when its melted base the rolls in it
    Now fry the sage leaves in the same pan, be carefull doing this as the water in them will make the oil spit! When the leaves have turned a darker colour remove a dry on kitchen paper.

  • ETAPE 5

    For the puree:
    Peel and finely dice the shallot and garlic. Heat a pan and add a splash of oil and half the butter. When hot add the shallot and cook for a minute or two then add the garlic, cook for a further two minutes and then add the stock and the cooked beans, reduce down by two thirds, then add the cream, reduce down again until you have a thick sauce, remove from the heat and strain but keep the liquid, puree the remaining beans adding a little of the remaining sauce until you have a thick, smooth consistency, season with a little salt and pepper.

  • ETAPE 6

    To Plate the dish:
    Put a spoon of the puree into the middle of a warmed plate and spread it into a neat circle using the back of the spoon, cut the turkey rolls in half on an angle and sit them in the middle of the puree, spoon over a little of the cooking juices from the oven pan and top with the crispy sage.

  • ETAPE 7

Chef's tip

«You can also poach the rolls in boiling water wrapped in the cling film and finish in a frying pan with a little butter, this will help keep the turkey moist.»

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