Pistachio and pork stuffed turkey supreme

1. Preheat oven to moderate, 180°C.
   
   
   
2. Heat half oil in frying pan on medium. Saute onion, marjoram and garlic 2-3 minutes, until tender. Add breadcrumbs and nuts and cook, stirring, 2-3 minutes, until lightly toasted. Cool slightly.
   
   
3. Squeeze sausage meat from casings. Add to cooled breadcrumb mixture with egg, mixing well. Season to taste.
   
   
4. Using a sharp knife, butterfly turkey breast out to an even thickness (slice almost through and fold out). Place skin-side down on board. Shape stuffing into a log down centre of breast. Wrap breast firmly around stuffing to enclose and secure in place with kitchen string.
   
   
5. Heat remaining oil and butter in a flameproof roasting pan on high. Fry turkey, skin-side down, 3-4 minutes, until golden. Turn and cook further 3-4 minutes.
   
   
6. Place turkey skin-side up in pan. Bake 30-35 minutes, until juices run clear when pierced with a skewer. Cover with foil and rest 10-15 minutes before carving.

• The term “supreme” refers to a single breast cut of poultry with the winglet bone and skin attached.
  
• You will need 250g sausages for this recipe.