2 tbsp olive oil
1 onion, finely chopped
1 tbsp fresh chopped rosemary
2 garlic cloves, crushed
50g/2oz fine white breadcrumbs
3 pork sausages, skinned
75g/3oz walnut halves, roughly chopped
Small handful fresh chopped parsley
Finely grated rind of 1 lemon
Salt and freshly ground black pepper
800g Turkey breast joint
10 slices Parma ham
1 butternut squash (about 850g/1lb 14oz) peeled, seeded and cut into chunks
6 small parsnips, trimmed, halved and cored
3 carrots, trimmed, peeled and cut into chunks
1 large courgette, trimmed and cut into chunks
190g Ocean Spray® Wholeberry Cranberry Sauce
Small handful fresh rosemary sprigs
Heat 1 tablespoon olive oil in a large saucepan and sauté the onion, rosemary and garlic for 4-5 minutes until softened. Remove from the heat and allow to cool. Mix with the breadcrumbs, sausage meat, walnuts, parsley and lemon rind and season with salt and freshly ground black pepper.
Preheat the oven to 190*C/Fan oven 170*C/ Gas mark 5. Remove and discard the skin from the turkey breast joint and cut a pocket into the side. Fill with the stuffing mixture.
Arrange two slices of Parma ham end to end on a piece of clingfilm. Arrange the remaining Parma ham side by side to create a rectangular shape. Lay the turkey breast in the centre. Fold the two side of Parma ham over the turkey breast and then roll the turkey breast using the clingfilm to help you to completely enclose the turkey breast with the Parma ham and place in a roasting dish, cover with foil and roast for 40 minutes.
Toss the butternut squash, parsnips and carrot with the remaining olive oil and arrange in a separate roasting dish and roast for 30 minutes.
Toss the roasted vegetables with the rosemary sprigs, courgettes and Ocean Spray® Wholeberry Cranberry Sauce. Remove the foil from the turkey joint and sit it on top of the roasted vegetables and return to the oven for 20 minutes.