Name: Fig-stuffed turkey roast
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Stuffing; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 60 gram pancetta, chopped; 2 tablespoon verjuice; 120 gram goat cheese; 1/2 cup fresh breadcrumbs; 1/3 cup chopped figs; 1 teaspoon thyme leaves; 800 gram turkey thigh roast (see tip); 2 tablespoon olive oil; 8 large pumpkin wedges, seeds removed; rocket leaves, thyme leaves to serve

Ingredients

Stuffing

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

60 gram pancetta, chopped

2 tablespoon verjuice

120 gram goat cheese

1/2 cup fresh breadcrumbs

1/3 cup chopped figs

1 teaspoon thyme leaves

800 gram turkey thigh roast (see tip)

2 tablespoon olive oil

8 large pumpkin wedges, seeds removed

rocket leaves, thyme leaves to serve

Method

Fig-stuffed turkey roast

1.Preheat oven to hot, 200°C.

2.Arrange thigh roast on a board, skin-side down. Spread stuffing over 2/3 of thigh. Roll up to enclose filling and truss with kitchen string to secure.

3.Place in a baking pan. Brush with a little of the oil and season to taste. Toss pumpkin in remaining oil and arrange in pan.

4.Bake for 45- 50 minutes. until cooked through, turning pumpkin halfway through cooking. Rest, loosely covered with foil, for 10 minutes. Serve roast with pumpkin. rocket and pan juices.

Stuffing

5.Heat oil in a small frying pan on medium. Saute onion and garlic for 1-2 minutes. until tender. Add pancetta and saute 2-3 minutes, until golden brown. Add verjuice, stirring to deglaze. Transfer to large bowl. Cool slightly and add cheese. breadcrumbs, fig and thyme. Season to taste and mix well.