Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing - Good Food Middle East

Ingredients

• butter, for greasing
• 20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
• 3kg 6lbs 8oz butterflied turkeys 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 nuts
• 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 breadcrumbs
• 1 egg, beaten
• 300ml dry white wine
• 300ml chicken stock
• 142ml pot double cream
• handful flat-leaf parsley, roughly chopped