easy turkey involtini with cider butter sauce
serves 2 | prep 10 mins | cooking 20 mins
475g ctn sweet potato mash
45g (¼ cup) hazelnuts, toasted, coarsely chopped
40g (¼ cup) dried cranberries
6 prosciutto slices
400g (4-pack) turkey breast strips
6 large fresh sage leaves, plus an extra ¼ cup, to serve
1 tsp olive oil
80g butter
80ml (⅓ cup) apple cider
Steamed green beans, to serve
Preheat oven to 200°C/180°C fan forced. Place ⅓ cup of the sweet potato mash and 1 tbs each of the hazelnut and dried cranberries in a small bowl. Season. Stir until well combined. Arrange 3 prosciutto slices vertically, side by side on a chopping board. Place 1 turkey strip across the middle (so the prosciutto can wrap around it). Spread half the sweet potato mixture along the turkey strip. Top with another turkey strip. Season. Place 3 large sage leaves along the length of the stack. Wrap the prosciutto around to enclose. Repeat with remaining prosciutto, turkey strips, sweet potato mixture and large sage leaves. Heat the oil in a large non-stick frying pan over medium heat. Add the turkey parcel and cook, turning, for 6 minutes or until golden. Transfer to a baking tray. Bake for 10 minutes or until the turkey is cooked through. Meanwhile, melt the butter in the frying pan over medium heat. Add the extra sage leaves. Cook for 3 minutes or until crisp and butter is browned. Add the cider and the remaining hazelnut and cranberries. Simmer for 1 minute. Remove from heat. Season. Cover to keep warm. Heat the remaining sweet potato mash following packet directions. Divide the mash, turkey and beans among serving plates. Drizzle with cider
