Turkey tenderloins with chestnut, cranberry and sage farce

See a video of this recipe at: http://www.youtube.com/watch?v=Uwo6dXCEKRA

By using only the tenderloins (or breast fillets) of the turkey, this recipe prevents you having to buy, store and roast a whole bird on Christmas Day, making it a great time and space saver. The ‘farce’ (French for “stuffing”) is on the outside of the breast and keeps the breast tender during cooking. You can prepare the fillets the day before by “stuffing” and steaming them, then covering and storing them in the fridge over night.

Ingredients: serves 4
4 x turkey breast tenderloin (skinless)
10 x peeled, chopped chestnuts (fresh, if available, or frozen/tinned are a good alternative)
3 x tablespoon cranberries (dried or fresh, if available)
Handful of fresh sage, chopped
4 x cups of chicken mousse*
1 x medium-large sheet crepinette **
Roast potatoes, sautéed spinach, roasted chestnuts and glazed onions to serve

Method:
Step 1:
Pre-heat oven to 200˚. To make chicken mousse: using a food processor, blend four chicken breasts, four eggs and 200ml cream until it resembles a thick, creamy paste.
Step 2:
Stir chopped chestnuts, sage and cranberries through chicken mousse until evenly dispersed.
Step 3:
To prepare crepinette, cut into squares approx. 20cm x 20cm and lay flat on cling film. Place fillet in middle of crepinette and spread a generous amount of farce on top. Peel crepinette away from cling film, starting at the top, wrap it over the breast and tuck in to fillet underside. Fold all edges of crepinette in under the breast to make a neat, contained package.
Using the crepinette can be avoided altogether – simply wrap the breast in cling film and steam until the farce has bound to the breast, which should take 8-10 minutes.
Step 4:
Place wrapped fillet into a steamer for approximately 8 minutes. Remove from steamer (and take off cling film if used) and panfry with a tablespoon of olive oil or turkey stock (can be substituted for chicken stock) until golden brown. Place in oven and cook for a further 6 minutes, or until firmly bound together.

To serve:
Remove from oven and slice into four rounds. Serve with roast potatoes, sautéed spinach, oven roasted chestnuts and gravy, and fried sage leaves and fresh cranberries to decorate.

* Chicken mousse: a binding agent for the stuffing
** Crepinette: pig’s stomach lining – a traditional way to keep ingredients together, for example in sausages, it can be bought from most butchers. Crepinette should be kept moist by storing it in brine or its own juices.