This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk. The result is a complex-flavoured unusually juicy turkey dish.
- 1 medium turkey breast (calculate around 120g - 1⁄4 lb per person)
- 4 cloves garlic
- 3 large sprigs rosemary
- 25 sage leaves
- 1 cup white wine
- 1⁄2 litre (1 pint vegetable stock - see separate recipe)
- 3 cups of milk
- 10-15 large grapes, peeled and deseeded (use small pieces of apple if grapes are not in season)
- olive oil
- a little flour for dredging
- salt, pepper
- Chop the sage and 2 of the garlic cloves very finely. Season with salt and pepper and set aside.
- Open out the turkey breast and pound (not too violently), so that you have a flat surface.
- Spread the inside with the sage and garlic, add the grapes/apple and roll closed.
- Tie the roll closed with kitchen string, sealing well.
- Roll the turkey very lightly in flour and place in the pan with a good cup of olive oil (cold).
- Bring up to heat carefully and brown on all sides for 10 -15 minutes. Use a splash guard so that you don't get spattered by oil!
- If you burn the oil (try not to by keeping the heat moderate) discard the burnt oil carefully and return the turkey to the pan and bring up to heat again.
- Add a cup of white wine.
- When the wine has evaporated, add the warm stock and cook on a medium flame for 20-25 minutes, until evaporated off.
- Add the milk, salt and pepper and cook on a low flame for a further 25-30 minutes, until a thick sauce has formed. Be careful not to burn the milk.
- Add the rosemary and 2 garlic cloves (finely chopped) and cook for a further 2 minutes.
- Allow to cool a little, cut into slices and serve with the sauce on the slices.