turkey with pancetta and beans

How to make turkey with pancetta and beans recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
handful of chopped rosemary
handful of chopped parsley
25 g (1 oz) butter, softened
800 g (1¾ lb) turkey breast joint
6 garlic cloves
50 ml (2 fl oz) dry white wine
50 ml (2 fl oz) hot chicken stock
4 pancetta slices
2 x 400 g (13 oz) cans butter beans, rinsed and drained
handful of sun-blush tomatoes, roughly chopped
50 ml (2 fl oz) double cream
salt and pepper

Method:
Mix together the rosemary, three-quarters of the parsley and the butter and smear over the turkey joint. Season to taste.

Place in a roasting tin with the garlic cloves, pour the wine and stock into the tin and arrange the pancetta on top of the turkey. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes.

Put the beans, tomatoes and cream into the roasting tin, topping up with a little water if necessary. Season to taste, then return to the oven for a further 3–5 minutes or until the turkey is cooked through and the beans are warm.

Cut the turkey into slices and arrange on plates with the crispy pancetta and the beans, sprinkled with the remaining parsley.

For turkey, bacon & bean stew, mix 400 g (13 oz) minced turkey with 2 finely chopped spring onions, 1 finely chopped bacon rasher and 1 egg yolk and season well.

Roll the mixture into small balls. Heat 1 tablespoon oil in a deep frying pan. Fry the balls for 5 minutes until golden all over. Stir in 1 crushed garlic clove, then add a 200 g (7 oz) can chopped tomatoes and simmer for 5–10 minutes until the turkey balls are cooked through.

Stir in a 400 g (13 oz) can butter beans, rinsed and drained, and heat through. Season to taste and scatter with parsley to serve. Total cooking time 20 minutes.

turkey with pancetta and beans