Preheat the oven to 180°C/160°C fan forced.

Place the turkey or chicken fillets between two sheets of clingfilm and bash with a rolling pin to flatten them to escalopes that are 1½ cm thick.

To make the stuffing, melt the butter in a pan over low to medium heat, add the onion and celery, and sauté for 4 to 5 minutes, stirring occasionally, until softened but not brown. Transfer the onion and celery to a bowl and allow to cool, then add the remaining stuffing ingredients and mix well.

Lay the turkey or chicken escalopes on a work surface. Place equal amounts of stuffing on top of each and flatten out with your hand to cover the surface. Roll up the stuffing-topped escalopes like a Swiss roll. Place a small knob of butter on top of each roll and wrap each one in two rashers of bacon, enclosing the butter, to make a parcel. Place the parcels in a 33cm Signature cast-iron roaster and cook for 45 to 50 minutes. Remove the roaster from the oven, cover loosely with tin foil and rest the parcels for 10 minutes.

Serve the parcels whole or, for a special finish, slice and fan the meat out on the plate. Pour over any cooking juices and accompany with fresh turkey gravy, roasted potatoes and fresh vegetables.