“Then, I’m just going to add my packet stuffing, turn off the heat, and mix all of this together,” Lisa explained.
She set the stuffing aside before turning to the turkey breast, which she bought from the local butchers and can feed a family of four to six.
After taking the skin off, the chef took her knife down the sides of the meat and opened it “like a book”.
She then flattened it out with cling film and bashed it with a rolling pin.
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