500g turkey breast (cut into thick strips)
300g sausage meat
5 sprigs of thyme (stripped)
50g dried cranberries
50g dried apricots (halved)
Firstly, make the stuffing. Dice the apricots and mix with the sausage meat, cranberries and thyme.
Make a little patty and fry off the sausage on a Miele Hob. Check for seasoning and adjust if necessary.
Cut the turkey into thick strips, ideally 8cm wide and 30cm long.
Overlapping each slice, lay out the Parma ham onto a double lined cling filmed tray. Make a rectangle shape with the ham and then spread the sausage meat evenly across the ham (1cm thick), leaving a 4cm frame of ham all the way around.
Season the turkey strips with salt and ground pepper and place in the centre of the sausage meat. Folding away from you, fold over the cling film to make a sausage roll shape, pinching the ends tight as you go.
Keep rolling into a sausage and tie the cling film ends. Wrap tightly in tin foil to ensure the ends do not burst.
Insert a Miele meat probe into the centre of the ballotine and set a core temperature of 63˚C. Steam at 100˚C in a Miele Steam Oven until the core temperature reaches 63˚C.
Remove from the oven and allow to cool before refrigerating overnight.
Remove the tin foil and cut into 4cm wide rounds.