Holiday Stuffed Turkey Roll

Ingredients

• 1 whole boneless turkey (8 to 12 lb.),
• skin on and cut in half
• ½ lb. pancetta, thinly sliced & chopped
• 6 cups bread crumbs,
• fresh country loaf is best
• 2 cup grated padano
• 5 cup minced vegetables
• (celery, onion, carrot)
• 4 cloves garlic, fi nely chopped
• 1 tsp. fresh sage, fi nely chopped
• 1 tsp. fresh rosemary, fi nely chopped
• 1 tsp. fresh Marjoram, fi nely chopped
• ½ cup fresh parsley, chopped
• 6 eggs
• 3 tbsp. olive oil
• 3 tbsp. butter
• Salt and Pepper to taste
FOR THE ROASTING
• 4 cups. celery, onions, carrots, diced coarsely
• 5 cloves of garlic
• 3 sprigs of rosemary
• 4 bay leaves
• 2 sprigs of sage
• 3 cups chicken stock
• 2 oz. vegetable oil
• ½ L white wine
• ½ lb. butter

Instructions

1. Cut the bread loaf into chunks and place in a food processor, pulse until fi nely ground then set aside.
2. In a preheated skillet with some butter and oil sauté the celery, onions, carrots, pancetta and garlic until soft and translucent. Add the sage, rosemary and marjoram and cook until fragrant.
3. Add immediately to the bread crumbs and mix well.
4. Season the bread with the cheese, the eggs, salt and pepper and parsley, mix well until the stuffing stays together, if not add some chicken stock.
5. Flatten each half of the turkey out using a mallet until equal in thickness throughout and fill each half with some stuffing.
6. Roll the turkey into a salami shape and wrap with cheese cloth. Tie each end and place some ties every 3 inches to ensure it will not lose its shape.
7. Place the vegetables and the fresh herbs in a baking pan. Add the oil and toss well. Lay the rolls on it and sprinkle some chicken stock to wet the cheesecloth.
8. Preheat the oven to 350°f and place the baking pan in it.
9. Melt the butter with the wine and use for basting throughout the cooking. Do not forget to turn the rolls every twenty minutes and to baste every time.
10. It will take approximately one hour and a half to cook the turkey.
11. Once done remove from the pan and place on a tray, cover with tin foil and rest for about half hour.
12. Add the remaining chicken stock to the baking pan with the cooking vegetables and herbs in it and bring to boil, reduce for a few minutes and strain to remove all the debris.
13. Gently remove the cheese cloth from the rolls, slice and serve with a drizzle of the gravy.