In a frying pan heat up 1 tbsp extra virgin olive oil and fry the chopped onion until soft and tender. Add the chopped herbs and stir. Then add the sausage meat, chopped apple, lemon zest, pecan nuts, breadcrumbs and beaten eggs and mix until all is completely combined. Remove from the heat.

Open the turkey thigh flat and remove any tendons. Put the stuffing in the middle and roll the meat up. Secure the stuffed leg with kitchen thread and put in an ovenproof dish. Cook in a preheated oven at 220C for
35-40 minutes.

Meanwhile in a small saucepan, heat the gravy, bring to the boil and allow to reduce by half. In another small pan, bring the wine and port to the boil and allow to reduce by half. Add the strawberries and beef gravy to the wine and port sauce and stir well.

When the turkey is ready, remove from the oven and cut on the slant. Arrange the turkey slices on a serving plate and serve with the strawberry and port wine sauce on the side.