Roast turkey roll with Chinese pork and prawn stuffing

Jill Dupleix
Roast turkey roll with Chinese pork and prawn stuffing.
Roast turkey roll with Chinese pork and prawn stuffing. Photo: Marina Oliphant

The stuffing is inspired by Chinese dumplings and the relish combines cranberry sauce with lime juice and chilli — ideal if serving at room temperature outside. Or serve the turkey hot, with your favourite gravy.


1 turkey breast fillet (about 1.4kg) butterflied

4 shiitake mushrooms, soaked in hot water for 1 hour

200g prawns, peeled and deveined

400g minced pork

2 spring onions, finely chopped

1 tbsp finely grated ginger

60g fresh breadcrumbs

egg, beaten

2 tbsp soy sauce

1 tsp sesame oil

Sea salt and pepper

Handful rocket leaves

Handful coriander sprigs

Handful mint leaves

1 tbsp extra-virgin olive oil

For cranberry and lime relish

4 tbsp cranberry or redcurrant sauce

1-2 tbsp lime juice or rice vinegar

1 tbsp sweet chilli sauce (optional)

1 tbsp extra-virgin olive oil


Heat the oven to 200C. Lay the turkey breast skin-side down on a board, cover with plastic film and pound with a rolling pin or mallet to flatten. Season well. For the stuffing Drain the mushrooms, trim off the stalks and dice. Finely chop the prawn meat and mix with the minced pork, mushrooms, spring onions, ginger, breadcrumbs, beaten egg, soy sauce, sesame oil and sea salt and pepper until well combined.

Spread the stuffing evenly over the breast. Roll up tightly, tucking in the ends, and tie securely with kitchen string. Place skin-side up in a lightly oiled baking pan, season well and bakefor 75 minutes or until golden and cooked through. Mix the ingredients for the cranberry relish.

Combine the rocket, coriander and mint and toss lightly in 1 tbsp olive oil. Rest the turkey for 10 minutes, then thickly slice. Top each slice with the herb salad and cranberry lime relish, scatter with pepper and serve.

Note Refrigerate any leftovers — and don't leave the turkey and its pork and prawn stuffing out in the hot sun.

Tip: To butterfly the turkey breast, lie the breast skin-side down on a board and slice down the centre of the fillet without cutting completely through. Cut horizontally from the centre through the meat to either side, again without cutting through, creating two flaps so the whole thing can be opened out like a book.