3 ingredients, 1 feast recipe: Turkey rolls stuffed with prunes

This is a very easy recipe (3 ingredients only!) and quick (less than one hour), which can be made in advance for Christmas and New Year’s Eve. I found it on the famous French baking blogger Mercotte’s website. It is the first time I use a savouru recipe from Mercotte, but I have to give in, as all Mercotte’s recipes, you are guaranteed a great success… The cooking method is quite unusual for meat as the turkey is wrapped in plastic film and then either steamed or poached. However the turkey is extremely tasty and remains very soft & tender (it never dries). And what’s more, you will not be suing any excess fat to cook it, which is quite nice for a feast dish!

Serves 6 – Preparation Time: 20 minutes – Cooking Time: 30 minutes


  • 300 g thin bacon slices
  • 6 pieces of turkey breasts
  • 20 to 30 stoned prunes
  • Salt & Pepper


Start by thining the turkey breasts by beating them hard using your rolling pin.
Dispose all your bacon slices on plastic film. Season with pepper. Add the turkey on top. Season to taste (be careful, bacon is already salted…).
Add the prunes then roll alltogether. Steam or poach for 30 minutes. Serve with some ceps or green beans fagots.

atelier-cuisine-detox-janvier-2016 (33 sur 47) (Large)

Whith which wine?

The soft & tender texture of the meat will need a fine wine that will not opverpower it. Therefore I recommend either an 4 or 5 year-old Rasteau from Château de la Gardine with some fine prune notes, or a Beaumes de Venise les Terres Blanches from domaine de Fenouillet, with some distinctive garrigue & candied cherry notes.
AOC Beaumes de Venise les Terres Blanches du domaine du Fenouillet

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