Ballotine of Chicken with Roast Potatoes, Carrots, and Cabbage


turkey ballotine meal

Ballotine of Turkey with Roast Potatoes, Carrots, and Cabbage

Servings 1 serving
Calories 2106 kcal


Fresh Food Ingredients

  • 4 oz chicken breast turkey works too
  • 1 bratwurst
  • 4 strips bacon
  • 2 tbsp bacon grease (olive oil can substitute)
  • 8 oz chicken stock
  • 3 med potatoes red or other roasting potatoes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 large carrot
  • 1 lemon
  • .5 head cabbage green cabbage preferred
  • 2 tbsp butter
  • 1 small onion
  • 1 clove garlic
  • 1 tbsp butter

Dry Store Cupboard Ingredients

  • salt
  • pepper
  • 1 tbsp olive oil
  • 2 oz maple syrup
  • 1 tbsp flour
  • 1 tbsp cranberry sauce
  • 2 oz red wine optional



  • Potatoes: Peel the potatoes and cut into large pieces and rinse. Place cut potatoes in a larege saucepan and cover with water. Add a dash of salt and bring to a boil. Cook potatoes until just tender, about 15 minutes. Drain and allow potatoes to cool. Cover and refrigerate until needed.
  • Carrots: Peel carrot and cut into small batons. Cover and refrigerate until needed.
  • Cabbage: Cut cabbage head in half, then quarters, and then into 1cm-wide strips. Cover and refrigerate until needed.
  • Onions: Dice one small onion. Cover and refrigerate until needed.
  • Garlic: Smash and chop garlic clove. Cover and refrigerate until needed.


  • Fill a large saucepan with water and bring to a boil
  • Tear off a sheet of aluminum foil, approximately 12 x 20 inches (cover with cling film on both sides?)
  • On large cutting board, lay a sheet of parchment paper. Place the chicken breast on one half and fold the parchment paper over the top of it. Use a rolling pin to bash the chicken breast until it is less than 1/4-inch thick and about 4 x 6 inches in size.
  • Uncover and season the chicken breast with salt and pepper.
  • Remove the casing around the bratwurst and then place it down the center of the chicken breast.
  • Using the parchment paper, carefully fold the chicken breast around the bratwurst, ensuring it is completely covered. Set aside for a moment.
  • On the cutting board, lay the strips of bacon so that they are slightly overlapping. Then place the chicken/bratwurst log at the bottom and roll the bacon around the log.
  • Place the meat roll onto the foil/cling wrap and roll up tightly and twist both ends like a Christmas cracker.
  • Carefully place into the boiling water. You may have to put a small plate on top of it to keep it submerged.
  • Lightly boil for 20 minutes or until the meat reaches 150ºF.
  • Remove from the boiling water (and dump the water) and let the meat rest for 5 minutes.
  • Remove meat from foil/cling wrap and drain off any excess moisture.
  • In a frying pan, heat a bit of oil and then add the ballotine and turn regularly to add color. When it starts to brown, add a tablespoon of butter to the pan.
  • When it is golden brown on all sides (and 160ºF internally) remove from the pan and let it rest for 5 minutes before carving.

Roast Potatoes

  • Peel the potatoes and cut into large pieces.
  • Place in a large saucepan and cover with water and add a bit of salt.
  • Bring to a boil and then turn down to simmer. Cook until the potatoes are tender when pricked with a fork (~15 minutes).
  • Drain carefully and allow to cool and dry.
  • Heat a roasting tray in the oven (375ºF) with a couple of tablespoons of butter.
  • When the pan is warm and the butter melted, place the potatoes, garlic, and rosemary in the tray. Turn the potatoes to make sure they are covered with the butter.
  • Place back in oven and turn every 10 minutes until golden brown.
  • Remove from oven and drain on a paper towel. Serve immediately.

Slow Roasted Carrot

  • Preheat the oven to 375ºF and line a baking tray with parchment paper.
  • Cut the carrot(s) into 5cm batons.
  • Place batons in a bolw and lightly coat with olive oil and seasonings. Toss to coat.
  • Place onto the lined tray and put into the oven.
  • Bake for about 30 minutes or until tender.
  • Remove from oven and either drizzle or toss with maple syrup (or honey).
  • Bake an additional 5 minutes.
  • Remove from the oven and drizzle with a bit of fresh squeezed lemon juice.

Buttered Cabbage

  • Cut cabbage into 1cm strips.
  • Place butter in a medium sized saucepan and melt over a medium heat.
  • When the butter is fully melted, add the cabbage strips.
  • Stir and cook until tender.


  • Melt the butter in a small saucepan.
  • Add the onion and garlic and sweat until lightly golden.
  • Add the flour and cook for a couple of minutes.
  • Combine the stock and the wine and add a portion to the saucepan and cook until it begins to thicken. Repeat until you have added all the liquid.
  • Continue to cook on a low heat until it is reduced by half.
  • Add the cranberry sauce and cook until it is combined.
  • Drizzle the gravy over the ballotine and plate.


First made as part of Sendible's (remote) Christmas party 2020.


Calories: 2106kcalCarbohydrates: 226gProtein: 62gFat: 107gSaturated Fat: 45gCholesterol: 250mgSodium: 1555mgPotassium: 5031mgFiber: 32gSugar: 72gVitamin A: 13538IUVitamin C: 363mgCalcium: 417mgIron: 10mg
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