Stuffed turkey breast
Succulent and juicy, this fabulous main can be cooked ahead to free up time and precious oven space on Christmas Day.
SERVES 8-10 PREP 35 mins COOK 1hr 30 mins, plus reheating
✱ 2kg turkey breast, butterflied (ask your butcher to do this)
✱ 22 rashers streaky bacon
FOR THE STUFFING:
✱ 400g sausage meat
✱ 2 sprigs rosemary, leaves picked, finely chopped
✱ 3 sprigs thyme, leaves picked, finely chopped
✱ Handful parsley, finely chopped
✱ 2tbsp caramelised red onion chutney
✱ 30g breadcrumbs
1 The day before, mix all the stuffing ingredients together. Heat the oven to 160C Fan/Gas 4. Open the turkey breast out like a book. Arrange the stuffing along the centre of the opened breast like a sausage. Fold over the bottom flap to enclose the stuffing and turn the right side up.
2 Wrap the turkey in the bacon, overlapping the slices, then tie with kitchen string a few times along the length of the breast.
3 Put the turkey in a roasting tin and loosely cover with foil. Roast for 1 hr.
Increase the
