Pavo navideño – stuffed turkey breast with apple, raisins and almonds, and mash

Ingredients for 4 portions

• 1 tbspRapeseed oil
• ½Yellow onion, chopped
• 2 clovesGarlic, chopped
• 250 gMixed mince, beef and pork
• 2Tomatoes, chopped
• 1Apple, peeled, finely diced
• 40 gRaisins
• 30 gAlmonds, blanched, chopped
• 50 gGreen olives, pitted, chopped
• 1.2 kgTurkey breast fillet, in one piece
• to tasteSalt
• to tasteBlack pepper
• 2 tbspButter, softened
• 2Oranges
• 150 mlWhite wine

On the side

• 800 gPotato, floury
• 2 tbspButter, for the mash
• 150 mlMilk

Method

1. Heat the oil in a frying pan and soften the onion and garlic for 3 minutes. Add the mince and fry for about 6 minutes, breaking it up, until no longer pink.
2. Stir in the tomatoes, apple, raisins, almonds and olives, season and cook for 8 minutes, until the stuffing is almost dry. Leave it to cool a little.
3. Heat the oven to 180 °C. Butterfly the turkey breast with a sharp knife into an even piece about 2 cm thick, and season both sides with salt and pepper.
4. Spread the stuffing over the meat, roll it up and tie it with kitchen string every 3 cm. Put the roll in a roasting dish with any leftover stuffing around it.
5. Spread the butter over the roll, squeeze the oranges over it and pour the wine around it. Cover the dish with foil.
6. Roast for 45 minutes under the foil and 30 minutes uncovered, basting with the juices every 15 minutes, until golden and the juices run clear when you pierce it.
7. Meanwhile, peel the potatoes, cut them into chunks and put them on to boil in salted water.
8. Boil the potatoes until tender, about 20 minutes.
9. Drain the potatoes and mash them with the butter and the warm milk. Season with salt.
10. Take out the turkey, cover it with foil and leave it to rest for 10 minutes.
11. Meanwhile, pour the juices from the dish into a small pan and boil for 5 minutes, until slightly reduced.
12. Remove the string, slice the roll and serve with the juices and the mash.

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