Cranberry, Pancetta and Sourdough Topping for Turkey Roast
This simple sweet and savoury topping for a boneless turkey roast, not only looks impressive, but boosts the flavour of the stuffing. Best of all, it can be finished just before serving.
Ingredients
1 orange, grated zest and juice
½ cup sugar
1 cup frozen cranberries
1 x Farro Fresh turkey roast (cranberry and orange) either 1 or 2kg size
25g butter, melted
1 Tbsp olive oil
6-8 pancetta slices
½ loaf Wild Wheat sourdough, cut into 1cm cubes
25g butter, melted
Method
Preheat the oven to 180°C
Combine the orange zest and juice with the sugar in a saucepan. Bring to the boil and cook until the sugar dissolves
Add the cranberries (they don’t need to be defrosted) and cook for 3-4 mins until beginning to burst. Set aside to cool before using (this can be made a few days ahead)
Brush the turkey roast with the butter and cook according to the packet instructions, basting with the pan juices every half hour. Once done, rest in a warm spot
While the turkey rests, heat the olive oil in a frying pan and gently fry the pancetta until crisp and golden. Drain on paper towels to cool then roughly chop. In the same pan, add the bread cubes and cook until golden. Set aside
Just before serving, mix the bread and pancetta with the cranberries and enough of the syrup to moisten. Serve some on top of the turkey roast and the rest alongside