Having lived in the UK for some time now, I have always found it interesting how people really like to follow traditions and have turkey for Christmas.
Supermarket aisles change their layout in preparation for the classic Christmas dinner: plenty of turkeys all nicely lined up in the refrigerators, chestnuts fillings, fresh cranberries and ready made sauces at hand, bacon and sausages, brussels sprouts and colourful red cabbages on display as soon as you step inside.
This is certainly a nice meal but how much work is involved! On Christmas day it can get really manic getting everything done: cooking the turkey and all the trimmings whilst entertaining your guests and looking after the kids at the same time. I often trip on one of their new toys too!
So this year I will be making this roll, preparing it the night before. All I will need to do is to cook it and pour the cranberry sauce over it on the day. Why not making your life easier if you can!
- Prep Time : 45 minutes
- Cook Time : 1 hour 30 minutes
Cook the cranberries with the sugar for 20 minutes. Add a little water as necessary.
Cook the chestnuts in a hot pan for about 30 minutes and then peel them. Check how to cook chestnuts.
Sprinkle salt and pepper on the flattened turkey breast then lay the spinach leaves on it
Lay the bacon on top of the spinach
Roll tightly the turkey inwards like a cigar
Tie the roll with some kitchen string
Stir fry the finely chopped onion with 2 tbsp of olive oil until translucent and seal the roll on a high heat adding a drop of wine and cook uncovered for a few minutes until it gets golden in colour.
Turn the heat down and cook the roll (still with the top on) for 20 minutes. Slice and serve with the cranberry sauce the roasted chestnuts and some of the juices released by the meat during cooking.