Turkey roll with chestnuts and Brussels sprouts

Ingredients

For 1 serving

• Turkey breast150 g
• Dried chestnuts25 g
• Fresh sageto taste
• Brussels sprouts150 g
• Potatoes100 g
• Chicken broth100 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – January

Method

1. Rinse the dried chestnuts, removing any bits of skin, put them in a small pan of cold water, bring to the boil and simmer covered over low heat for 30 minutes, until they crush easily with a fork; drain.
2. Meanwhile preheat a conventional oven to 190 °C. Pull any damaged outer leaves off the Brussels sprouts, trim the base and halve them; peel the potatoes and cut them into roughly 2 cm pieces.
3. Roughly chop the chestnuts with a few sage leaves. Butterfly the turkey breast and pound it between two sheets of cling film; season with salt and pepper, spread the chestnuts over it, roll it up tightly and tie with kitchen string.
4. Heat half the oil in a frying pan over medium-high heat and brown the roll for 5 minutes, turning it, until golden on all sides.
5. Put it in a baking dish with the sprouts and potatoes tossed in the remaining oil and a pinch of salt, pour the chicken stock into the bottom and roast for 30 minutes, turning the vegetables halfway, until the potatoes are golden and the meat juices run clear.
6. Remove the string, slice the roll and serve with the vegetables and pan juices.