Makes enough for 6-8 depending on the size of the turkey breast.

Ingredients

• 1 Onion (finely diced)
• 8 Cloves Garlic (cut in half)
• 100 g butter
• 2 1/2 cups fresh breadcrumbs
• 150g peeled cooked chestnuts (roughly chopped)
• 50g Italian Mustard Fruits (finely sliced)
• 100g grated Parmesan
• 1 cup chopped parsley
• Salt and Pepper

Method

1. Get your butcher to take a turkey breast off the bone, leaving the wing on at the shoulder. Make a pocket between the skin and the breast flesh.

2. Make the stuffing by lightly frying the onion and garlic in butter until they are soft but not burnt. Strain the butter into the breadcrumbs, discard the onions but add the garlic.

3. Add the chestnuts, Italian mustard fruits, grated parmesan, parsley, salt and pepper.

4. Mix well with your hands and stuff the turkey breast in the pocket between the skin and the flesh.

5. Cover the skin with a little olive oil, season with salt and pepper and roast in a preheated 180C oven for 70 minutes till golden.

By Stefano Manfredi