Roast Turkey Fillet with Fenland Celery, Walnut and Sausage Stuffing


Roast Turkey Fillet with Fenland Celery, Walnut and Sausage Stuffing
Serves: 6-8
  • 1kg-1.2kg British turkey fillet
  • knob of butter, melted
  • 12 to 16 rashers of dry-cure 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
  1. Preheat oven to 180C/Gas 5.
  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 of the melted butter over the turkey 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, 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 tinfoil before roasting for 40 mins per kilo plus 20 mins, so a kilo will take one hour to cook.
  11. Remove the foil for the last 15 to 20 mins of cooking to allow the bacon to crisp up.
  12. Allow to stand, loosely covered in tinfoil, for 10-15 mins before cutting into slices and serving with vegetables.
  13. Use the juices from the tin for gravy.


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