PANCETTA WRAPPED TURKEY BREAST WITH CHORIZO APPLE STUFFING
1 piece turkey breast, boneless skinless, butterflied
1/2 lb pancetta, thinly sliced into rounds, about 12-15 pieces (substitute with sliced bacon)
3 pieces rosemary
2 Tbsp maple syrup
Gravy, to serve
For the stuffing:
2 Tbsp butter
1 red onion, diced
3 stalks celery, diced
12 oz chorizo sausage, diced (substitute with any kind of fresh sausage, removed from casing)
1 Tbsp fresh sage, thinly sliced
1 Tbsp fresh rosemary, finely chopped
1 green apple, diced
1 box stuffing mix, cooked according to package instructions
Salt and freshly ground black pepper, to taste
Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil.
First, prepare butterflied turkey breast. Dry well with paper towels. Using a sharp knife, make an incision into the center of the rounder side of the breast, cutting almost all the way through until you can open it like a book. Using a meat mallet or rolling pin, lightly pound meat until it is about 1-1 1/2 inch thick. Set aside and clean cutting board.
In a large skillet, heat butter over medium-high and add onion, celery and chorizo. Season with salt and pepper and cook until vegetables are tender and sausage is browned, about 10 minutes. Add fresh herbs, apple and cooked stuffing. Cook for a few more minutes. Remove from heat and let cool slightly. (Note: use your favorite stuffing recipe instead!)
Lightly grease foil-lined baking sheet with olive oil. Arrange sliced pancetta or bacon so that the slices are overlapping and about the same size as the butterflied turkey. Place the turkey on top of the pancetta and season with salt and pepper. Add about half of the stuffing to the center of the turkey, then roll the pancetta-wrapped turkey around the stuffing so that it is completely encased and the seam of the turkey is on the bottom of the pan. Wrap butchers twine several times around the turkey roulade about 2 inches apart and once around lengthwise. Stick a few small rosemary stems into the twine. Drizzle with olive oil and roast for about an hour, or until a thermometer inserted into the center of the turkey reads 155F. In the last 10 minutes of cooking, brush the pancetta with maple syrup and season with black pepper.
Let turkey rest for about 15-20 minutes. Remove twine and slice roast into 1-inch pieces. Serve with hot gravy and extra stuffing! (You can bake the extra stuffing in a small, buttered baking dish until golden-brown on top).