Stuffed Turkey Breast with Figs
- 2 Tbsps olive oil
- 1 kilogram turkey breasts
- 400 grams Sausage meat
- 250 grams Prosciutto (sliced)
- 2 onions
- 2 Tbsps freshly chopped parsley
- 1 egg
- 2 Tbsps breadcrumbs
- freshly ground peppers
- 3 fresh bay leaves
- 400 milliliters chicken stock
- 500 grams Figs
Preheat the oven to 160°C (approximately 325°F). Grease a roasting pan with oil.
Rinse the turkey, pat dry and cut a pocket in the side. Place in a bowl. Cut 2-3 slices ham into small pieces. Peel the onions, chop finely and toss with the parsley, chopped ham, egg and breadcrumbs. Season with salt, pepper and nutmeg. Fill the turkey breast pocket with the filling. Arrange the leftover stuffing in the prepared roasting pan. Wrap the turkey breast in the remaining ham, secure with butcher's twine and place in the roasting pan. Brush with olive oil and roast for about 15 minutes. Add the bay leaves and stock and continue to roast for 55 minutes, basting often.
Rinse the figs and halve. Arrange around the roast for the last 20 minutes.
Remove the butcher's twine from the meat and serve the roast turkey breast with the pan sauce and figs.