Roast turkey fillet with celery, walnut and sausage stuffing

Roast turkey fillet with celery, walnut and sausage stuffing

Roast turkey fillet with celery, walnut and sausage stuffing
 
Author:
Serves: 6-8
Ingredients
  • 1.2kg turkey fillet
  • butter, melted
  • 16 rashers dry-cured smoked streaky bacon
  • salt and pepper to taste
  • For the stuffing:
  • 450g sausage meat
  • 6 shallots, peeled and finely diced
  • 4 sticks Fenland celery, diced
  • 75g walnuts, chopped
  • 100g fresh breadcrumbs
  • 1 tbsp chopped fresh sage leaves
  • 1 free range egg, beaten
  • salt and pepper to taste
Method
  1. Preheat oven to 180C/Gas 4.
  2. Butter a large roasting tin.
  3. Cut open the fillet and beat it with a wooden mallet until it is has increased in size by a third (be careful not to make any holes in the meat).
  4. Brush some melted butter over the turkey to coat and season with salt and pepper.
  5. Mix all the stuffing ingredients together and season with salt and pepper.
  6. Make a long sausage shape with the stuffing mixture and place it in the middle of the turkey fillet and roll the turkey meat around to cover all the stuffing.
  7. Carefully wrap the streaky bacon around the rolled turkey fillet, tucking the ends underneath.
  8. With a spatula, lift it into the buttered roasting tin.
  9. Tuck any stray pieces of bacon underneath if necessary.
  10. Add 6 tbsp water and cover with foil before roasting for 40 mins per kilo plus 20 mins.
  11. Remove the foil for the last 15-20 mins of cooking to allow the bacon to crisp up.
  12. Allow to stand, loosely covered in foil, for 10-15 mins before cutting into slices to serve.
  13. Use the juices from the tin to make a gravy.
 

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