Turkey Parcels with Christmas Stuffing

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Turkey Parcels with Christmas Stuffing
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Roaster
£275.00
SHOP NOW
Cast Iron Roaster
Ingredients
Method

Ingredients

Onion Sauce
  • 165g butter
  • 6 medium onions, chopped
  • 120g plain flour
  • 1.5 litres vegetable or chicken stock
  • 600ml double cream
  • 3 tsp coarsely ground black pepper
  • 1½ tsp ground nutmeg
  • Salt to season
Leftovers
  • 1 to 1,2kg cooked turkey meat, roughly chopped
  • 900g cooked ham, roughly chopped
  • 500g cooked Brussels sprouts, cut in half
  • 1 to 1,2kg mixed cooked vegetables such as carrots, leeks, green beans, peas, asparagus or broccoli, in any combination
Optional Ingredients
  • 9 to 12 small cooked sage-and-onion stuffing balls, broken into half
  • 15 to 18 cooked cocktail sausages, cut in half
  • 9 to 12 pieces of roasted parsnip, cut into smaller pieces
  • 3 handfuls of cooked chestnuts, roughly chopped
  • 6 tbsp semi-dried cranberries
Topping
  • 230g fresh white breadcrumbs
  • 6 tbsp mixed fresh herbs (thyme, sage, parsley), chopped
  • Zest of 1 lemon
  • 140g strong Cheddar cheese, grated

  • Method

  • 1
    Preheat the oven to 180°C.
  • 2
    Place the turkey or chicken fillets in between two sheets of clingfilm and bash with a rolling pin to flatten them to a thickness of 1½ cm.
  • 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 they are 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 escallops 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 escallops 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.
  • 5
    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.
  • 6
    Serve the parcels whole or, for a special finish, slice and fan the meat out on to the plate. Pour over any cooking juices and accompany with fresh turkey gravy, roasted potatoes and fresh vegetables.
  • 7
    Cook's Notes
  • 8
    To test the level of seasoning and flavour of the stuffing, first cook a teaspoon-sized amount in a hot frying pan then adjust seasoning to taste.
  • 9
    Buy ready-made fresh turkey gravy and ready-to-cook prepared vegetables in the supermarkets for a minimal-effort Christmas.