Solomillo de pavo — turkey loin — makes a nice change from pork here in Spain. Or so I thought, until I fell for a classic supermarket con: what was packaged and priced as a single loin turned out to be three separate fillets bundled together. Lesson learned — buy from the butcher next time. Still, three fillets stuffed and rolled works just as well as one, and the sausage, fennel and sunblushed tomato filling makes it worth the mild betrayal.

Ingredients for stuffed turkey loin recipe

For the stuffing:

• 2 pork sausages, skinned, meat broken up
• 1 small onion, peeled and finely chopped
• 1 small fresh fennel bulb, trimmed and finely chopped
• 1 garlic clove, peeled, smashed and finely chopped
• 6 sunblushed cherry tomatoes
• Fresh breadcrumbs
• Bunch of flat-leaf parsley, chopped
• Black pepper
• Salt

For the turkey and gravy:

• Turkey loin (or fillets), solomillo de pavo
• Olive oil
• Black pepper
• 200ml dry white wine
• 1 tbsp flour
• 400ml homemade chicken stock

Method:

Stuffing:

1. Lightly fry the sausage meat in a frying pan — no oil needed. Remove when browned.
2. In the same pan, add the onion and fennel with a little butter and sweat until soft. Add the garlic.
3. Add the tomatoes and the browned sausage meat, stirring gently. Cook for 2 minutes.
4. Add the breadcrumbs and parsley, stir, and season to taste.

Turkey:

1. Flatten the fillets between two sheets of cling film, overlapping them to form a rectangle.
2. Spread the stuffing along the length of the meat, roll up tightly, and tie with cooking string. Chill in the fridge to firm up.
3. Bring the meat to room temperature, rub with a little olive oil and a grind of black pepper, then place on a baking sheet in a preheated oven at 180°C (fan) for 40 minutes, or until cooked through.

Gravy:

1. While the turkey rests, place the pan it was cooked in on the hob over medium heat. Add 200ml dry white wine, scraping up any bits from the bottom, and cook for 5 minutes.
2. Whisk in 1 tbsp flour until incorporated.
3. Gradually add 400ml homemade chicken stock, stirring continuously.
4. Bring to a simmer, stirring occasionally, until the gravy reaches your desired consistency — add more stock if needed.
5. Season and serve piping hot.

For another way with turkey fillet, try my Turkey Solomillo Relleno, or for something lighter and quicker, my Roasted Cherry Tomato Sauce for One – With Garlic-Marinated Turkey Chop.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef