Pancetta wrapped turkey ,maple glazed root veg and red wine us Recipe

Perfect juicy turkey dish to enjoy on a cold day

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Turkey fillet escalope(s) : 6 whole
  • Pancetta slice(s) : 12 whole
  • Panko breadcrumbs : 150 g
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Sage sprig(s) : 2 whole
  • Whole egg(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • For the sauce
  • Cranberry sauce : 300 g
  • Dehydrated veal glaze : 50 g
  • Red wine : 200 ml
  • For the vegetables
  • Baby carrot(s) : 12 whole
  • Parsnip(s) : 6 whole
  • Maple syrup : 30 ml
  • Thyme sprig(s) : 5 whole


  • ETAPE 1

    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

    To serve:

    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

Chef's tip

«This recipe would work just as well with Pork, chicken or veal. »

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