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.