Full Time Meals Christmas Turkey Roll with Stuffing and Traybake Veggies
Preparation time: 30 minutes
Cooking time: 135 minutes
600g packet turkey breast steaks
8 x medium carrots topped and split lengthways
400g Brussel sprouts halved
1 savoy cabbage sliced roughly
Zest of half an orange
2 large pinches of gravy granules
1 pinch of ground pepper
400g packet sausage meat
½ packet of sage and onion stuffing (look out for the 85g pack)
Roast spuds and parsnips
4 tbsp low salt gravy granules
Large pack cling film
- Place a large sheet of cling film onto a chopping board, lay the turkey steaks onto the cling film so they slightly overlap each other. Lay a second sheet of cling film over the top of the turkey steaks, then with a saucepan, bash out and flatten the turkey to make a large rectangle sheet of turkey meat.
- In a mixing bowl, add the sausage meat and stuffing mix. Stir until the stuffing is evenly mixed.
- Peel off the top layer of the cling film from the turkey sheet, grate the orange zest and sprinkle some gravy granules over the top.
- Place the sausage stuffing approx. 1 cm from the edge of the turkey sheet, so that it’s like a long even sausage log. This is bit like making a sausage roll but with turkey rather than pastry.
- Once the sausage mix is laid out, fold one edge of the cling film over the sausage filling and then roll it up completely. Tie off the cling film ends and pop it in the fridge for 30 minutes to 1hr to firm up. This is our Turkey Roll.
- While the Turkey Roll is resting, peel and cut all your veggies. Place them onto a baking tray, drizzle with the 6 tbsp vegetable oil and pop into a preheated oven 190c for 10 minutes. This will start to cook them and heat the oil.
- Take your baking tray out of the oven, toss the veggies in the hot oil again and then move them to the edges of the dish, allowing room for the Turkey Roll.
- Remove the turkey from the cling film and lay in the middle of the baking tray. Pop in the oven for 1 hour at 190c.
- Whilst the turkey and veggies are roasting, put 600ml of water into a saucepan and bring to the boil. With a fork whisk in the gravy granules and simmer for a minute or so. This will be used to brush onto the turkey as a glaze as well.
- 15 minutes before the 1 hour is up, brush the Turkey Roll with a little gravy. This will roast up nicely giving it a lovely finish.
- Pop the Turkey Roll back in the oven for the remaining time 15 minutes.
- Place a frying pan on to the stove with a little splash of oil on a medium heat.
- Whilst the pan is heating up, cut your sprouts into quarters then add them to the pan and fry them off for about 2 to 3 minutes. Don’t stir them just let them cook through so they brown slightly. Add the sliced cabbage on top and fry both for roughly 8 minutes. Stir them gently to help them steam through.
- When ready, simply turn off the heat and put them to the side. While the turkey finishes off.
- Cover the turkey with tin foil and leave it to rest for 5 minutes.
- Carve the Turkey Roll and serve with the spuds, veggies and loads of gravy.