Turkey stuffed with Cheese, Quince & Pine nuts

Turkey breasts are not only cheaper than chicken, but also lower in a fat - a three ounce serving has only 1g of fat compared to chicken which has 5g fat. And it is so versatile.

Yesterday I wanted to use up the Fontina cheese (from the Breakfast Loaf yesterday) so I decided to use that as a base for the stuffing - but you can use cheddar, or any type of cheese you like for this. I imagine camembert would be lovely..

I also had 4 slices of parma ham left over from the weekend, so I thought that would be nice with cheese - and whilst rummaging in the fridge I found some quince paste unused. Perfect.

So I made this:

Turkey wrapped in parma ham, stuffed with grated cheese, onions, garlic, pine nuts & quince paste. With a simple cream & white wine sauce. Very nice. I have a good third of it leftover in the fridge and already I am wondering what it would be like for sandwiches sliced thinly....

Ingredients:   (Serves 3-4)

2 turkey breasts
4 slices parma ham
1 clove garlic, chopped
1/2 red onion, chopped finely
75g quince paste
50g Fontina cheese, grated
25g cheddar, grated
30g pine nuts, chopped
1 cup white wine
1 cup chicken stock (a cube will do)
3 tbsp. double cream

Method:

Set the oven to 200 C. Lightly fry the onion and garlic until cooked and then add the quince paste; the paste will be quick thick and you need to slightly heat it to loosen it up. Leave to one side to cool.

Between 2 sheets of cling film, batter the turkey breasts until larger and thinner. Then place one slightly overlapping the other, cover with cling film and batter again, leaving no gaps. They will adhere to each other. Take off the top layer of cling film and lay the 4 slices of parma ham over the top of the turkey followed by a sheet of tin foil. Press firmly and carefully flip the whole thing over.

Add the pine nuts and cheese to the onion & quince and mix thoroughly Season with pepper (the salt will come from the ham). Now remove the top layer of cling film from the turkey (the ham and foil is now underneath). In the centre of the turkey, place the filling, from one end to the other. Now using the foil as a grip (you may need to assist the ham to come away from the foil) roll up the lot as tightly as you can into a sausage shape so it is all encased and firmly twist the ends of the foil - making a secure package. Put the foil sausage onto a baking tray and put in the oven for 30 minutes.

For the sauce, on a medium- high, heat cook the cup of white wine in a small pan, until reduced by half. Then add the chicken stock and again reduce by half. Season lightly with pepper (no salt if you have used a stock cube) and now on a low heat, add the cream. Bring to the boil and then turn down to a simmer. Stir and leave on a gentle heat for 5 minutes. Keep warm.

After 25 minutes, take the turkey sausage out of the oven and carefully remove the foil. Place back on the baking tray and cook, uncovered for a further 5-10 minutes to brown a little.

Remove from the oven, leave to rest for a few minutes while you re-heat the sauce and then slice into thick slices. Top with the sauce and serve with vegetables of your choice. Delicious!