A modern twist on a holiday classic. Turkey breast stuffed with mushrooms and herbs, shaped into a cylinder and boiled for perfect texture.
Cover the dried mushrooms with boiling water and let them hydrate for about 10 minutes.
Preheat oven to 200C
Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, for about 15 minutes. Remove from the oven and let cool.
Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden brown for about 7 minutes. Add the herbs, garlic, diced bacon, salt and pepper and sauté for 3-4 minutes more.
Place the bread cubes in a food processor along with the warm vegetable mixture and the thigh meat blend until smooth, if needed, add a little bit of the liquid from the mushrooms, be careful not to make it too runny as we want a thick paste. Adjust seasoning.
Set aside and let it cool down.
In the meantime, place the breast fillets in between two sheets of greaseproof paper and flatten down with a rolling pin or meat hammer to an even 1cm thickness all over.
Carefully place a couple of spoonfuls of the stuffing on top and roll over, using cling film tighten it up to form a cylinder, being careful not to let any of the stuffing come out.
Ensure the ends are held together with another layer of cling film and refrigerate until ready to use.
Add the ballotines to a large pot of boiling water and cook them for about 15-20 minutes or until fully cooked and juices run clear.
Let rest for a minute and right before serving sear on a hot pan with a drizzle of vegetable oil to give it some colour around all sides.
Slice in half diagonally for an impressive presentation and drizzle with some gravy or cranberry sauce.
«These ballotines can be boiled ahead and seared right before serving to save time during the holidays!»