Step 1

Heat butter in a large frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add pancetta and cook, stirring, for 5 minutes or until cooked through.

Step 2

Add garlic and cook, stirring, for a further 1 minute or until fragrant.

Step 3

Tip the onion mixture into a large bowl with the bread, chilli flakes, sage, dried cranberries and pistachios. Season well, then stir in the beaten egg. Allow to cool completely.

Step 4

Preheat the oven to 190°C. Place the turkey breast, skin-side down, on a board. Spoon half the cooled stuffing down the middle of the breast, then roll up the turkey to enclose the stuffing. Tie with kitchen string at 2cm intervals to secure, then place in a large roasting pan. Brush the turkey with extra melted butter.

Step 5

Roast for 25 minutes, then remove from oven and scatter the remaining stuffing mixture around the turkey. Return to the oven and cook for a further 15 minutes or until turkey is golden brown and the juices run clear when you pierce the thickest part with a skewer.

Step 6

Cover loosely with foil and rest for 15 minutes. Meanwhile, for the gravy, melt butter in a frypan over medium heat. Add onion and cook, stirring, for 10 minutes or until golden and caramelised. Add the flour and cook, stirring, for 1 minute, then add the stock and Marsala, if using. Simmer, stirring occasionally, for 10 minutes or until thickened.

Step 7

Season, then stir in the cream and any resting juices from the meat. Pass through a fine sieve, then gently reheat before serving, adding more stock or water if it is too thick.

Step 8

Carve the turkey and serve with the gravy and the extra stuffing. * Marsala is a Sicilian fortified wine available from bottle shops.