Main INGREDIENTS
- Meat
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
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Method
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1Preheat the oven to 180°C/160°C fan forced.
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2Place 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.
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3To 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.
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4Lay 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.
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5Serve 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.
