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Dice onion and mushrooms.
Brown over medium heat with butter and a clove of garlic.
Season with salt and pepper.
Remove sausage casing and place meat in a bowl.
Add white toastie bread mixed with grated Parmigiano Reggiano, egg, milk, and a sprinkling of nutmeg.
Stir until the mixture is homogeneous.
Lay out overlapping slices of turkey breast on a sheet of cling film.
Cover with the mushroom and sausage mixture, spreading evenly.
Use the film to roll the turkey and stuffing into a sausage shape.
Remove film and tie the roll with food twine.
Heat extra virgin olive oil on the hob in an oven-safe pan.
Add the roll and brown each side.
Once well browned, add thyme or rosemary sprig and transfer pan to the oven, preheated to 200 °C.
After around 20 minutes, add white wine and cook for another 20 minutes.
Remove the roll from the oven and allow to rest for around 10 minutes before slicing.
Serve, drizzling with the cooking juices.