Turkey Parcels with Christmas Stuffing

Turkey Parcels with Christmas Stuffing
Main ingredients
  • Meat
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Cast Iron Roaster
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Cast Iron Roaster
Ingredients
Method

Ingredients

  • 12 x 140 to 150g turkey or chicken breast fillets or slices
Christmas stuffing:
  • 50g butter
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 500g pork sausage meat
  • 80g dried cranberries
  • 18 cooked chestnuts, chopped
  • 140g fresh white breadcrumbs
  • Zest of 2 lemons
  • 4 tsp dried thyme
  • 4 tsp dried sage
  • 4 tbsp chopped fresh parsley
  • 2 large eggs
  • 1 tsp pepper
  • 1 tsp salt
  • 48 rashers thin-cut smoked streaky bacon (1kg)
  • 50g butter

  • Method

  • 1
    Preheat the oven to 180°C/160°C fan forced.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.