Perfect juicy turkey dish to enjoy on a cold day
Preheat the oven to 190 degrees Celcius
Peel and finely dice the shallot and garlic.
Remove leaves and chop the parsley and sage.Keep some parsley on the side for garnish.
Mix the shallot, garlic and herbs 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.
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.
Peel the parsnips and cut them into quarters length wise , peel the carrot and keep them whole .
Transfer to an oven tray and sprinkle with the thyme springs .Cut until tender , add the maple syrup and cut for a further 5/10 min or until the start to get a bit sticky
Cut the turkey into 3/4 medallios,place the roasted vegetables into a deep plate , top with the turkey, cover with the sauce and put some cranberry sauce on the side.
Garnish with the chopped parsley
«This recipe would work just as well with Pork, chicken or veal. »