News & Events


Christmas Main – Stuffed Italian Christmas Turkey


4-6 people


230g Italian sausage meat (removed from casing)
140g Parma prosciutto (finely diced)
1 cup chestnuts (boiled & chopped)
½ cup green olives (pitted & diced)
2 tbsp fresh sage (chopped) or 2 tsp dried sage
1 boneless turkey breast (2kg)
Sea salt & cracked black pepper to season
Extra virgin olive oil
Kitchen twine


  1. Preheat oven to 200˚C (180˚C if fan forced)
  2. In a bowl, create the stuffing by combine Italian sausage, Parma prosciutto, chestnuts, olives and sage.
  3. Season to taste with salt and pepper. 
  4. Heat a small skillet over a medium flame and add some of the stuffing mixture.
  5. Sautee` until cooked evenly (approximately 2 minutes).
  6. Taste and adjust seasoning if required.
  7. Position turkey breast skin down and flat on a chopping board.
  8. Use your hands to flatten the turkey, season with salt and pepper and drizzle with olive oil.
  9. Evenly spread stuffing on turkey.
  10. Roll turkey breast so that it wraps around the stuffing.
  11. Use kitchen twine to secure the stuffed turkey by wrapping it around the breast and securing with a tight knot.
  12. Place turkey in roasting dish, season with salt and pepper and drizzle with olive oil.
  13. Roast for approximately 1 hour, or, until the internal temperature of the turkey breast reaches 75˚C.
  14. Let turkey rest for 10 minutes.
  15. Remove twine and slice for serving.
  16. Pour juices from roasting dish over slices.