Last Updated on November 23, 2019 by Fiona Maclean
Easy Turkey Dinner for Two – Christmas Made Simple:
Christmas lunch is one of those sacrosanct meals that you just need to make special. If you have a big family, in many ways it’s easy – albeit hard work. You buy a big turkey – you prepare everything in advance as much as possible – you cook, you serve and you collapse in a heap to watch the Queen’s Speech. But what do you do when there’s just one or two of you? I know there are ready meals around, but somehow a microwaved turkey dinner just doesn’t seem right. Enter my solution – a recipe for a Christmas Turkey Festive Dinner that is perfect for two (although would work well for more!)
This year I’m actually escaping to my family in Scotland. So I won’t be cooking at all. But, I’ve enjoyed cooking plenty of Christmas lunches for two. Sometimes I avoid turkey altogether. We like venison for Christmas lunch and a small fillet isn’t a bad solution – it works well with all the normal Christmas lunch trimmings. Or beef wellington – I’ve got a great recipe for individual beef wellingtons. Game birds are also a great option. Partridge or pheasant both have a festive feel.
What if you want turkey though? Well, even a crown of turkey will produce a lot of meat for two people. My solution for a Christmas Turkey for Two allows you to enjoy pigs in blankets and two kinds of stuffing. And, while it looks luxurious, it is actually a very frugal option because all you need is two turkey breast escalopes, some bacon, a few chipolata sausages and a little sage and onion stuffing. I have to confess to cheating with the stuffing and using a packet mix.
Here’s what to do.
- 2 Turkey Steaks or Escalopes
- 40 grams Packet Sage and Onion Stuffing
- 3 Chipolata Sausages
- 2 tsp Chutney of your choice
- 4 rashers Bacon
- Salt and Pepper to taste
- 1 tbsp vegetable oil or poultry fat
- 1 large potato
- 1 large parsnip
Set the oven to preheat at 175C
Peel the potato and parsnip. Cut the potato into chunks and the parsnip into 'chips'. Place in a pan of cold water, bring to the boil and par boil for 5 minutes. Drain and put to one side
Put each escalope between two layers of cling film and beat out with a rolling pin till they are as thin as possible
Remove the skin from the chipolata sausages and mash the meat in a small bowl. Mix through the chutney
Make up the sage and onion stuffing according to the packet directions
Spread a mixture of sausagemeat stuffing over each escalope, leaving a border around each piece of meat
Top the sausagemeat stuffing with sage and onion, then roll up the escalopes into neat parcels
Lay out the bacon rashers and put each parcel on a pair of bacon rashers. Wrap the rashers up around the parcels. Use any left over chipolata sausages and bacon to make pigs in blankets by wrapping each chipolata in a small strip of bacon
Tie up each parcel with string
Put the oil or fat in a roasting pan and heat it in the oven for 5 minutes.
Add the par-boiled vegetables and the turkey parcels
Cook at 175c for 25 minutes before turning all the vegetables, basting the turkey parcels and adding the pigs in blankets.
Cook for a further 20 minutes. To serve, cut and remove the string from each parcel
Serve with gravy and your choice of vegetables.
What do I like best about this recipe? Well, you get all the best bits of the Christmas lunch with no leftovers. If you want to mix it up, use your own favourite stuffing and add trimmings of your choice
It’s the sort of Christmas lunch that I could eat every day of the year.
Want to make this recipe yourself? Why not pin it for later.