This recipe makes a good, tasty meal.  Although the turkey breast fillet cost about $15.00 per kilo, a little goes a long way – there is no wastage as the meat is very lean.  Robert and I had a meal out of it, plus had leftover turkey rolls to use as a sandwich filling the next day.

Herbed Turkey Rolls

Serves 4

450g to 500g turkey breast steaks (available at most supermarkets)

1½ cups fresh breadcrumbs

2 teaspoons chopped fresh sage

1 teaspoon chopped parsley

½ teaspoon chopped fresh thym

e I small onion, grated

1 egg, lightly whisked

 Pinch salt

125g lean bacon, rind removed

2 tablespoons olive oil 60g leeks (white part only), sliced finely

1 medium carrot, ends removed and diced

¼ cup white wine 1 cup chicken stock

1 tablespoon tomato sauce (ketchup style)

3 teaspoons sweet chilli sauce ¼ cup stock extra, approximately

2 teaspoon cornflour mixed to a paste with 3 teaspoons cold water

Pound the breast steaks out to 8mm thick. In a bowl mix together the breadcrumbs, herbs, onion, egg and salt until well combined. Spread over one side of each of the flattened steaks. Cut the bacon into strips and place over the stuffing. Roll up each steak and tie with butchers’ string or secure with skewers to hold in place.

 Heat the oil in a heavy based pan and brown the turkey rolls on all sides. Remove the turkey rolls  and add the leek and carrot to the pan, tossing to combine, then place the turkey on top. Add the wine, chicken stock and sauces and bring to the boil. Cover with a lid and simmer gently for 30 to 45 minutes until the turkey is cooked through.

Remove turkey to a dish and add the extra stock to the pan. Bring to the boil and thicken if needed with some or all of the cornflour paste. (The sauce can be sieved if desired). Serve with creamy mashed potatoes and seasonal vegetables.