Sausage, Chestnut & green olive stuffed Turkey Breast

Looks so elegant on the Christmas holiday dinner table and so easy to prepare. 

Ingredients

1 500 g package of Italian sausages

5 oz prosciutto, finely diced

2 pk of organic chestnuts about 1 cup because of course you are going to eat some yourself

1/2 c green olives, diced

2 t dried sage

salt & pepper to taste

3.5 turkey breast (after deboned/butterfly by butcher)

Directions:
Preheat oven to 400 degrees
Remove sausages from casing and place into a bowl.
add the next remaining 5 ingredients and combine
place turkey breast on its back and flatten with meat mallet
spread sausage stuffing mixture on top
Roll turkey around the stuffing mixture and secure with kitchen twine
place in roasting pan, uncovered and roast for 1 hour (12-15 mins per pound)
Let rest before slicing and serving
Enjoy!

Apple & Cranberry Chutney

Will never serve cranberry sauce again!   A hit at our holiday dinner table.  This was so yummy; not only with stuffed turkey breast but we ate remaining next day on crackers... it was nicer than most jams!

Ingredients:

1 bag of McIntosh cooking apples (approx. 2lbs)

2 Fiji apples

1/4 c chopped ginger

1 t peppercorns

2 c sliced onion (I used 1 large white onion and 1 med yellow onion)

2 c sugar

1 cider vinegar

2 c frozen cranberries

Directions:
Place all the ingredients except the cranberries in a large saucepan.
Heat, stirring until sugar dissolves.
Bring to a boil, then reduce heat and simmer uncovered stirring regularly until the apples and onions are tender and mixture thickened and no watery juice remains.  (took me about 90 mins)
Add cranberries and then cook for another 10 mins until berries are heated and softened (but not burst)
Spoon hot chutney into sterilized jars and seal. 
Will keep up to 6 months.  Refrigerate once opened.

Mushroom & Bacon stuffed Pork Tenderloin

This dish never fails to disappoint; easy to prepare, feeds 6 and less than $10 to prepare! 
I always pick up pork tender loin when on sale for $3.99 lb.
Served over a bed of "spinach with a twist"

Ingredients:

1-1.5 lb pork tenderloin

4 slices of bacon, chopped

8 oz package of pre-sliced button mushrooms

salt & pepper to taste

2 cloves of garlic, chopped

1 T breadcrumbs

olive oil

Directions:
Cook bacon until crisp.  When able, chop into small pieces.
Meanwhile, add mushrooms to the pan and cook until soft; add the garlic and cook 1 min more.
Remove from heat and stir in breadcrumbs; set aside.
Butterfly the pork tenderloin and place in between 2 pieces of saran wrap
pound with flat side of meat mallet until even thickness (no more than 1/2 inch)
Spread mushroom mixture over the tenderloin and tightly wrap up
tie with cooking twine
bake in oven at 350 degrees for 45 mins or until meat thermometer measures 140 degrees.