Stuffed turkey breast (Paleo)

INGREDIENTS

• 1 boneless turkey breast, about 4 lbs;
• ½ lb Italian sausage, casing removed;
• 4 slices bacon, cut into ½-inch pieces;
• 1 cup roasted chestnuts, crumbled (see
   roasted chestnuts recipe);
• ½ cup green olives, pitted and chopped;
• 2 tsp dried sage;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 400 F.

2 Prepare the stuffing by combining in a bowl the
sausage meat, bacon, chestnuts, olives and sage.
Season to taste with sea salt and freshly ground
black pepper.

3 Flatten the turkey breast as best as possible with
your fists and rub some cooking fat over.

4 Place the turkey breast skin side down on a baking dish and spread the stuffing on top.

5 Roll the breast on itself around the stuffing and
secure it with butcher’s twine.

6 Season the stuffed breast all over with sea salt
and freshly ground black pepper and place it in
the oven to cook for about 1 hour or 14 minutes
per pound.

7 Set aside to rest for 10 minutes before cutting
the twine and serving with the cooking juices.