Stuffed Turkey En Croute
- For the turkey
- 2 tablespoons butter
- 1 onion
- 300 grams Sausage meat
- 50 grams fresh breadcrumbs
- 1 organic Orange (zested and juiced)
- 2 tablespoons dried Cranberry
- 75 grams Pine nuts (coarsely chopped)
- 2 tablespoons minced Sage
- freshly ground peppers
- 1 ⅘ kilograms turkey breasts
- 1 egg
For the turkey: Peel and mince onion. Heat butter in a pan and cook onion until soft. Combine onion, sausage meat, bread crumbs, orange juice and zest, cranberries, pine nuts and sage in a bowl. Season with salt and pepper.
Cut a pocket into the turkey. stuff pocket with filling and secure with kitchen twine. Place turkey in a greased roasting pan, cover with aluminum foil and roast in an oven preheated to 200°C (approximately 400°F) for 1 1/2 hours.
For the dough: Combine flour and salt on the work surface. Create a well in the center and add piece of butter, egg and approximately 50 ml (approximately 1.7 ounces) of lukewarm water. Combine ingredients with a pastry cutter, then knead to form a dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
Remove turkey from oven and let cool slightly.
Roll out dough between 2 sheets of parchment paper. Place turkey on dough, wrap up and trim excess dough. Whisk egg and brush onto dough. Use excess dough to form decorations and add to dough, as desired. Coat decorations with egg.
Bake pastry on an oven preheated to 220°C (approximately 425°F) for 30-40 minutes, until dough is golden brown.
Remove, slice and serve.