Stuffed roast turkey breast

Less than 2 hours of roasting makes this roast turkey breast a relatively quick Christmas dinner. As well as lemon and thyme, the stuffing features tart dried cranberries, crunchy almonds and sweet leeks.


For the stuffing

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 leek, trimmed and finely sliced
  • 4 pork sausages, around 275g/9¾oz
  • 50g/1¾oz dried cranberries
  • 25g/1oz flaked almonds
  • 1 unwaxed lemon, finely grated zest only
  • 1 heaped tbsp roughly chopped fresh thyme leaves
  • 40g/1½oz dried white breadcrumbs
  • salt and freshly ground black pepper

For the turkey

  • 1.5kg/3lb 5oz turkey breast joint, fully thawed if frozen
  • 16 rashers smoked streaky bacon
  • 2 tbsp sunflower oil, plus extra for oiling
  • fresh thyme and bay leaves, to garnish

For the gravy

  • 2 tbsp plain flour
  • splash of wine
  • 450ml/16fl oz chicken stock, made with 1 chicken stock cube
  • 1 tbsp redcurrant jelly
Stuffed roast turkey breast

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