1. Rinse the vine leaves in cold water and leave to drain.
2. Make the stuffing. Heat the oil in a pan add the shallots, frying them gently until they soften.
3. Take the pan off the heat and stir in the rice, tomatoes, pine nuts and the Noily Prat, season with salt and pepper and mix.
4. Flatten the turkey escalopes, cover them with cling film and whack with a rolling pin or meat mallet.
5. When they’re flat, split the stuffing mix between them, and roll or fold the meat to hold the stuffing in.
6. Lay out the vine leaves, put the turkey on top and fold the vine leaves over so they overlap on the top to keep everything in and covered. Then tie with cooking twine or similar.
7. Put them in a dish that holds them tight together and pour the hot chicken stock over. Bake in the oven for 40 minutes.
Serve with vegetables and/or potatoes.
Tip: You can make a sauce with the stock that’s left (skim any fat off the top first). Add ½ pint chicken stock, 60 ml port mixed and heated, add a little cornflower to thicken If necessary, at the end add a teaspoon of butter, whisked in gently on a high heat.
Turkey is traditional in France at Christmas and this delicious take on turkey with French vermouth Noilly Prat is delicious and easy to make…
INGREDIENTS: Serves 4
115g (40z) of vine leaves, drain them from the tin
4 turkey escalopes (roughly 120g each)
300 ml (1/2 pint) of chicken stock
For the stuffing
30 ml Olive oil
3 Shallots, chopped finely
75 g (3oz) cooked wild rice
4 Tomatoes peeled and chopped (tinned or fresh)
3 tablespoons Noilly Prat
25 g (1 oz) pine nuts chopped finely
salt and pepper