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Turkey Christmas Lunch Small Family

Stuffed Turkey Breast

Course Main Course, Main Dish
Servings 2


  • 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


  1. Set the oven to preheat at 175C

  2. 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

  3. Put each escalope between two layers of cling film and beat out with a rolling pin till they are as thin as possible

    Turkey Christmas Lunch for Two
  4. Remove the skin from the chipolata sausages and mash the meat in a small bowl.  Mix through the chutney

  5. Make up the sage and onion stuffing according to the packet directions

  6. Spread a mixture of sausagemeat stuffing over each escalope, leaving a border around each piece of meat

  7. Top the sausagemeat stuffing with sage and onion, then roll up the escalopes into neat parcels

    Preparing Turkey Parcels Christmas
  8. 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

  9. Tie up each parcel with string

    Turkey Parcels Christmas
  10. Put the oil or fat in a roasting pan and heat it in the oven for 5 minutes.

  11. Add the par-boiled vegetables and the turkey parcels

  12. Cook at 175c for 25 minutes before turning all the vegetables, basting the turkey parcels and adding the pigs in blankets.

  13. Cook for a further 20 minutes.  To serve, cut and remove the string from each parcel

    Turkey Christmas One or Two
  14. Serve with gravy and your choice of vegetables.