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Stuffed Turkey Ballotine With Garlic And Saffron  Mashed Potatoes, Crab Apple Jelly Gravy And Roasted Green

Essex County Cook Off recipe ...


  • Ingredients for the turkey ballotine

  • 1.5kg (3lb4oz) large turkey breast crown (boned but skin intact)

  • 12 rashers streaky bacon, skin removed and stretched flat

  • 400g (14oz) minced veal shoulder

  • 1 chicken liver, chopped

  • 30g (1¼oz) unsalted butter

  • 1 level tbsp corn flour

  • 150ml (¼pt) milk

  • 2 egg whites, beaten

  • 1 small green pepper, seeded and diced

  • 30g (1¼oz) pistachio nuts, shelled and halved

  • ½ tsp ground nutmeg

  • 3 sage leaves, chopped

  • ½ tsp sea salt flakes

  • ½ tsp ground white pepper

  • Olive oil

  • Ingredients for the creamed garlic saffron mashed potatoes

  • 1 kg (2lb4oz) good floury potatoes, peeled and quartered

  • 75ml( 3floz) single cream

  • 1 pinch saffron, crushed

  • 50g (2oz) unsalted butter

  • 3 garlic cloves, crushed

  • Ingredients for the crab apple jelly gravy

  • Juices from the veal and turkey ballotine as it rests.

  • 1 tbsp Tiptree crab apple jelly

  • 25g (1oz) butter

  • Ingredients for the green beans roasted in lemon, thyme and rosemary

  • 1 large lemon, zested

  • 2 tbsp extra virgin olive oil

  • 1 tsp chopped fresh rosemary

  • 1 tsp fresh thyme

  • 500g (1lb2oz) fine green beans


  • Method for the turkey ballotine:

  • 1.

    Preheat the oven to 150°C/300F/Gas2.

  • 2.

    Lay the bacon in strips on a sheet of cling film with edges overlapping slightly to make a continuous ‘blanket’ - this keeps the turkey juicy while cooking as well as for decoration.

  • 3.

    Place the turkey breast skin side down onto one end of the bacon with the cling film still underneath.

  • 4.

    Split open the thick part of the breast and butterfly it outwards.

  • 5.

    The trick is to get it roughly rectangular shape so it covers all the bacon

  • 6.

    Cover the turkey with cling film and beat flat using a rolling pin or meat tenderiser.

  • 7.

    Next make the stuffing, place the veal in a food processor. Add the chicken liver and process until very smooth then transfer into a bowl.

  • 8.

    Melt the butter in a saucepan, stir in the corn flour and add the milk. Cook until it thickens.

  • 9.

    Leave to cool for 5 minutes then stir into the minced veal and chicken liver.

  • 10.

    Fold in the egg whites, pistachio nuts, sea salt flakes and ground white pepper, green pepper, nutmeg and sage.

  • 11.

    Peel off the cling film from the top of the turkey and spread the stuffing in a line along the long edge of the turkey.

  • 12.

    Roll tightly over, using the cling film under the bacon to help you make a neat sausage shape. Remove the cling film and then roll the whole lot in aluminium foil twice – making sure the roll is as tight as possible.

  • 13.

    Put 1tbsp of olive oil in the bottom of the roasting tin, add the ballotine, cover with foil, and roast for about 1½ -2hours.

  • 14.

    At the end of the cooking time, remove the foil and pour off the juices from the roasting tin into a saucepan.

  • 15.

    Heat the grill and place the ballotine under the grill to brown, turning regularly for even colouring.

  • 16.

    Set aside to rest and carve generous slices.

  • Method for the creamed garlic saffron mashed potatoes:

  • 1.

    Place the potatoes into a saucepan of salted water, bring to the boil and simmer for about 20 minutes until the potatoes are soft.

  • 2.

    Meanwhile, warm the cream in a pan with the saffron and leave to infuse.

  • 3.

    Melt the butter in seperate pan and add the crushed garlic, warm very slowly without browning to soften the garlic and to infuse the butter.

  • 4.

    Drain the potatoes, return to the pan to drive off any excess moisture, then mash.

  • 5.

    Mix in the saffron cream and garlic butter, season to taste.

  • 6.

    This can be piped into the plate when ready to serve.

  • Method for the crab apple jelly gravy:

  • 1.

    Reduce the cooking juices from the turkey ballotine until they are rich and thickened.

  • 2.

    Stir in the crab apple jelly and finish with the butter.

  • Method for the beans:

  • 1.

    Preheat the oven to 200°C/400F/Gas 6.

  • 2.

    Warm the oil in a add the lemon zest and let it sizzle gently for about 30 seconds.

  • 3.

    Leave to cool for a couple of minutes and then stir in the herbs, leave to infuse for 20 minutes.

  • 4.

    Put the beans into a bowl and pour in the oil, make sure the beans are covered well with the oil.

  • 5.

    Season liberally with the sea salt and ground black pepper.

  • 6.

    Place on a baking tray and put into the oven for about 10 to 15 minutes until the beans are tender and start to colour.

  • 7.

    Serve with a squeeze of lemon if you fancy, the sharpness of the beans will work well with the crab apple jelly.

  • To serve:

  • 1.

    Pipe the mash into the centre of the plate.

  • 2.

    Top with a slice of the turkey ballotine.

  • 3.

    Scatter the beans around the edge of the plate, then finally spoon over the gravy.

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