Rolled turkey breast with herby lemon & pine nut stuffing recipe | Good Food

Ingredients

• butter for greasing
• 20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
• 1043kg butterflied turkey breast (see know-how below)
• 25g butter
• 1 tbsp olive oil
• 2 large onions halved and sliced
• 140g pack pancetta cubes or bacon lardons
• 50g pine nut
• 4 garlic cloves chopped
• 25g pack sage leaves only, roughly chopped
• zest 2 lemons
• 2 x 20g/1oz packs flat-leaf parsley roughly chopped
• 100g coarse white breadcrumb
• 1 egg beaten
• 300ml dry white wine
• 300ml chicken stock
• 142ml pot double cream
• handful flat-leaf parsley roughly chopped