Wine match suggestion : Pinot Noir
Serves 6 / Prep 20 minutes

STEP ONE

In a pan over medium heat, add a little olive oil and brown the Toulouse pork sausage for 3–4 minutes. Add the butter and onions cooking for another 2–3 minutes. Stir in the cherries, bread cubes, and season with a pinch of salt and pepper. Toss gently, then set aside.

STEP TWO

Lay the turkey breast on a large cutting board and butterfly it open by slicing almost all the way through. Place the turkey between two sheets of baking paper and pound it to an even thickness with a meat mallet.

STEP THREE

On a lined tray lay out the bacon slices parallel to one another and position the flattened, butterflied turkey breast in the centre. Spoon the cherry stuffing mixture onto the middle of the turkey.

STEP FOUR

Carefully roll the bacon and turkey breast around the stuffing, overlapping the bacon underneath and at the ends. Secure with a couple of loops of butchers twine.

STEP FIVE

Drizzle over a little olive oil and roast in a 190c oven for around an hour until golden & crispy and the juices run clear or until the internal temperature of the turkey reaches 74°C.

STEP SIX

Remove the roulade from the oven and let it rest for 10–15 minutes before slicing into rounds about 2.5 cm thick and serving.

FOR THE JUS

Pour the turkey cooking liquids into a small saucepan and pour off any extra fat. Add 3/4 cup balsamic vinegar and bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 10 minutes. Adjust seasoning if needed.