Stuffed Turkey Crown
ready in 2 h. 30 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Soften the rolls in water for 5 min.
Wring out the rolls and mix two with the dried fruit, 2 eggs and the orange juice. Season with salt and all spice. Mix the other rolls with the remaining eggs and the cream cheese and season with thyme, rosemary, salt and ground black pepper.
Cut a long slit in the middle of the meat and open it up like a book. Fill one long side with the cream cheese stuffing and the other side with the dried fruit stuffing. Fold up the sides, fasten with toothpicks and wrap tightly in Parma ham.
Place the meat with the seam up in a roasting dish and add the hot chicken stock and the orange juice. Add the rosemary and roast in the middle of the oven with a lid on for one hour.
After an hour, open the lid and add the oranges and courgettes and roast without the lid for another 45 min.
Season with ground black pepper and serve sliced.