Pistachio-Bacon Turkey Roulade with Pomegranate Gastrique by Steven Dolby

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(Serves 2-3 people)

STUFFING
110g Bacon (sliced)
1/2 Medium onion (diced)
1 Stalk of celery (diced)
1 Carrot (diced)
50g Button mushrooms (sliced)
80g Pistachio nuts (lightly smashed)
2 Garlic cloves (minced)
1 Tsp fresh rosemary (chopped)
70g Spinach
150g Crusty bread (cut into small cubes)
1 Egg
3/4 Cup chicken stock
Olive oil
Salt & ground black pepper
26oz/1.625 pound-Boneless Turkey Breast (skin on)
POMEGRANATE GASTRIQUE
1 Cup Apple cider vinegar
7 Tsp Brown sugar
1 Cup Pomegranate juice
Reduce to about 1/3 cup


MAKING
For Stuffing:
2. Place a pan on flame and pour olive oil. Add bacon and cook until crispy. Transfer to a plate lined with paper towel and set aside.
3. In the same pan, pour oil, add onion carrot, and celery. Add a pinch of salt, stir and cook for 10 minutes.
4. Add mushroom and cook for 2 minutes. Put the cooked bacon back into the pan. Stir well.
5. Add nuts, garlic, and rosemary. Stir well and cook for a couple of minutes.
6. Stir in spinach, drizzle little bit of olive oil on top and cook until wilted.
7. Into a large bowl, place bread cubes and put the stuffing mixture into it. Add egg and stock. Stir well.
8. Cut along the middle of the breast, about ¾ and open. Place plastic wrap on top and using a rolling pin flatten the meat. Season the meat with salt and pepper.
9. Put stuffing on meat and spread evenly by patting it down. Leave a boarder around the edge. Roll the breast tight and tie with twine to cook evenly.
10. On a baking sheet, drizzle olive oil and place the rolled turkey breast on top. Season with salt and pepper.
11. Pop in oven and bake at 325 degree F for 75 minutes (1 hour 15 minutes)
For Pomegranate Gastrique
12. In a saucepan, combine cider vinegar, brown sugar, and pomegranate juice. Reduce to about ¼ cup. When reduced transfer to a bowl and set aside. Let cool.

FINALIZING
13. Remove turkey from oven and allow to rest. Remove the twine and cut into slices.

SERVING
14. Drizzle gastrique on top and serve hot!
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© STEVEN DOLBY