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Turkey breast paupiette

Turkey breast paupiettes

Turkey breast paupiettes - An easy recipe that would work well as a Christmas or Thanksgiving lunch for a small family.

Course Dinner, Lunch, Main, Main Course
Cuisine British
Keyword pickled walnuts, sage, turkey
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 1 hour
Total Time 2 hours 5 minutes
Servings 2
Calories 470 kcal
Author Fiona Maclean


  • 2 Turkey breast escalopes
  • 5-6 slices Serrano ham
  • 1 tablespoon poultry fat


  • 3-4 Sage leaves, diced finely
  • 1 Banana shallot, peeled and diced
  • 3 Opies pickled walnuts, drained and chopped
  • 2 Granny Smith apples, peeled, cored and diced finely
  • 1 small Egg (lightly beaten)
  • 80 g Fresh breadcrumbs
  • 15 g Butter
  • 1/2 Lemon (juice and zest)

PX and Pickled Walnut sauce

  • 2 Banana shallots diced very finely
  • 15 g Butter
  • 75 ml PX sherry
  • 225 ml Chicken stock
  • 1 Opies pickled walnut, drained and carefully sliced


Stuffing Mix

  1. Melt the butter in a small pan

  2. Gently sweat the shallot until it is soft and translucent

  3. Mix together the breadcrumbs, apple, lemon sage and walnut

  4. Add the shallot and butter and season with pepper and a little salt

  5. Stir through the egg

  6. Cover and put to one side

Turkey Breast Paupiettes

  1. Lay each turkey escalope on a sheet of cling film and cover with a second sheet

  2. Beat with a rolling pin to flatten out the meat to around 1/4cm thickness

  3. Place the filling in the middle of each escalope

    Turkey Escalope with stuffing
  4. Pull up the sides to make a rough parcel

    Folding up the turkey parcel
  5. Lay out two slices of serrano ham to make a square

  6. Put the turkey parcel in the middle and pull up the sides of the ham

  7. Top with a third slice, draping the meat over any gaps so that the turkey is completely wrapped up

    Turkey Parcel wrapped in serrano ham
  8. Either fasten with toothpicks or with butcher's twine (I find the twine easier as you can adjust it to hold your parcel in place)

    Turkey paupiettes
  9. Put the parcels in the fridge to chill for at least half an hour.

  10. When you are ready to eat, heat the oven to 175-180C

  11. Melt your poultry fat in a roasting tray. Add the paupiettes and baste well. Roast in the oven for 35-40 minutes, checking and basting occasionally.

    Turkey paupiette stuffed and ready to cook

PX and pickled walnut sauce

  1. Gently soften the banana shallots in butter till very soft and slightly golden at the edges

  2. Add the PX and Chicken stock, bring to the boil, then reduce the heat and simmer till the sauce is reduced by 50% and looks slightly sticky

  3. Season with salt and pepper.

  4. Carefully stir through the pickled walnut slices and keep warm till the turkey paupiettes are ready to serve

  5. To serve, cut and remove the twine or toothpicks and plate up. Pour the sauce over, sharing the pickled walnut slices so each diner gets 2 slices or so. Garnish with fresh chopped parsley.