December 6th, 2016
Preheat oven to 450° C. Pound turkey breast between two sheets of cling film until approximately 1-inch thick throughout. Marinate with ½ cup of Saha Shawarma marinade, cover and refrigerate for 45 minutes – 1 hour.
In a large bowl, combine the remaining marinade, 1/2 cup of cream, and bread cubes. Mix well and set aside.
In a skillet, melt 2 tbsp. of butter over medium heat. Cook celery and onion for 3-5 minutes, or until softened. Season with salt and pepper to taste and toss with bread mixture until well combined.
Lay the flattened turkey breast on a parchment or cutting board, skin-side down. Spread chopped parsley evenly over the turkey breast, followed by stuffing mixture.
Starting with one short end, roll into a log, completely enclosing the stuffing. Try and pull the skin over any exposed seams. Tie log with kitchen twine in four evenly spaced intervals to secure.
Place any remaining stuffing at the bottom of roasting tray. Place turkey breast over the stuffing mixture and roast for 20 minutes. Reduce heat to 350° C, and continue to roast for 60-70 minutes, or until an internal temperature of 165° C is reached.
Place cut potatoes into a large pot with cold water. Add 1 tsp. of salt, bring to a boil, and simmer for 40-50 minutes. Drain and set aside.
In the same pot add the horseradish, the remaining cream and butter, and warm through. Add potatoes to cream mixture and whisk until smooth. Season with salt and pepper.
In a large pot of boiling water, cook the Brussels sprouts for approximately 7-10 minutes. Drain, and sauté with butter. Season with salt and pepper.
Remove roast from the oven, cover with foil, and let it rest for 15-20 minutes.
Cut one inch thick slices of the rolled turkey and arrange over the mashed potatoes and Brussels sprouts.
Wine Pairing: ST. CLAIR FAMILY ESTATE SAUVIGNON BLANC