Turkey Breast with a Maple Chorizo Stuffing

For the stuffing:

• 100g fresh breadcrumbs
• 5  fresh sage leaves
• 60g dried cranberries
• 1 large onion, chopped
• ½ tsp salt 
• 1 tsp dried mixed herbs
• 1 tbsp butter
• 1 tbsp olive oil
• 240g chorizo, diced
• 5 pork sausages, casing removed
• 3 tbsp pure maple syrup (2 tbsp for the stuffing and 1 tbsp for the glaze) (preferably amber syrup for its rich taste)
• 1 egg

For the turkey roll:

• 1 large turkey breast

1. Prepare the stuffing by blitzing the breadcrumbs, sage leaves, cranberries, onion, salt and seasoning in a food processor.
2. Heat the butter and oil in a large skillet over medium heat.
3. Panfry the stuffing for a few minutes until golden, then stir in the chorizo. Leave to cool.
4. Mix the sausagemeat and stuffing in a bowl, pour in the maple syrup and add the egg. Mix with your hands.
5. Using a sharp knife, insert the blade into the thick side of the breast to create a pocket.
6. Fill the turkey breast with the stuffing.
7. Tie the breast with kitchen string at intervals.
8. Place the turkey breast in a large roasting pan. Cook, loosely covered with foil, in an oven preheated to 200°C for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant-read thermometer inserted into the middle of the roll reads 70°C.
9. Once cooked, glaze with maple syrup.
10. Rest for 20 minutes, loosely covered with foil.
11. Cut and remove the string before slicing and serving with your favourite sides.