Christmas Turkey with a Twist
Turkey encasing cranberry stuffing wrapped in streaky bacon
Hello everyone and welcome to the first monthly recipe from Chef at Home by James Howe. Now before we get to the fun stuff, I'm a firm believer in cooking as an expression of individuality (so much so that I wrote a book on it!), so therefore Instagram worthy photos of dishes will not be included in these recipes, but I'd love to see your interpretations! Please feel free to send you pictures!
Now that's out of the way let us begin.
You will need:
Turkey Escallop (long thin slices taken from the breast, ask your butcher and he should be happy to cut some for you)
So, first thing is you need to make your stuffing. Take your mixing bowl and pop in your pork mince. Add some diced onion, dried sage and a few tea spoons of cranberry sauce and a pinch of salt and pepper.
Fold in an egg and some bread crumbs. Pop on some gloves or grab a spoon and mix together. The stuffing should be coming together into a ball as you mix. If it's not coming together add an egg, if it's really wet add more bread.
Now lay a piece of turkey horizontally across a chopping board. Take a golf ball size amount of stuffing and place it towards one side of the turkey.
Begin to roll turkey at the stuffing end until its all the way round the stuffing or as much as possible. Don't worry if it doesn't quite reach.
Now take a piece of streaky bacon and lay it out the same way and wrap around the turkey. Stick a toothpick all the way through at the join and place in an oven tray. Add a splash of water to the tray until the water level is roughly a quarter way up the turkey.
Cover with foil and roast at gas 7/200'C for 30mins or until it reaches 75'C with a probe. Serve with your fave veg and spuds. Oh and top tip, you know that water you used to cook the turkey in? Add that to your gravy!
Jobs a good un!
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