1 orange bell pepper, seeded and diced

1 onion, chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) butter

3/4 lb (375 g) ground pork

1 cup (250 ml) fresh bread, cubed

1/2 cup (125 ml) freshly squeezed clementine juice

1 turkey breast roast, about 4 lbs (1.8 kg), with or without the skin, tenders removed and untied (two breast halves)

2 tablespoons (30 ml) olive oil

2 1/2 cups (675 ml) chicken broth

Salt and pepper

Butcher twine

In a skillet, soften the bell pepper, onion, and garlic in the butter. Add the meat and cook for about 5 minutes. Season with salt and pepper. Add the bread and clementine juice. Continue cooking until almost dry, stirring frequently. Adjust the seasoning. Let cool. Cover and refrigerate. The stuffing should be at room temperature or cold before stuffing the turkey breasts.

With the rack in the lowest position, preheat the oven to 180 °C (350 °F).

Open the turkey roast flat, skin side down. Place strings under the meat, ensuring they extend beyond each side. Season with salt and pepper. Spread the meat mixture in the centre of the breast. Close and tie the roast. Cut any excess string.

In a large skillet or ovenproof pan, brown the turkey roast on all sides in the oil. Season with salt and pepper. Add the broth at the bottom of the pan. Bake for about 2 hours or until a meat thermometer inserted in the centre of the stuffing reads 70 °C (158 °F). If needed, while cooking, cover the roast with aluminum foil (to prevent overbrowning).

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