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Roast turkey crown with gluten-free sage stuffing


Serves: 8
timePrep time: 15 mins
timeTotal time:
Roast turkey crown with gluten-free sage stuffing
Recipe by Kate Titford/Recipe photograph by Dan Jones

Roast turkey crown with gluten-free sage stuffing


Serves: 8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
659Kcal
Fat
29gr
Saturates
13gr
Carbs
5gr
Sugars
1gr
Fibre
0gr
Protein
88gr
Salt
2.6gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 6 Taste the Difference fresh herb and pork sausages (these are gluten-free)
  • 2 tbsp chopped sage
  • 75g soft butter
  • 1 turkey crown, about 2.5kg
  • 8 rashers streaky bacon
For the gravy:
  • 1 tbsp gluten- and wheat-free plain white flour blend
  • 150ml white wine
  • 450ml chicken or vegetable stock

Step by step

Get ahead

Prepare the turkey, ready to cook, the night before; chill. Bring to room temperature before roasting.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the meat from the sausage skins; discard the skins. Mix the sausagemeat with half the sage. In another bowl, mix the 75g butter with the remaining sage.

  2. Carefully lift the skin away from the turkey breast to loosen it. Smear two-thirds of the sage butter under the skin. Stuff the neck end of the turkey with the sausagemeat stuffing, then tuck the skin under the bird. Place in a roasting tin and shape the crown neatly, smoothing the stuffing.

  3. Smear the remaining sage butter over the crown and arrange the bacon on top. Cover loosely with foil and roast for 1 hour 15 minutes.

    Tip

    If your turkey crown weight is different, calculate the cooking time by allowing 35-40 minutes per kilo; weigh after you’ve stuffed it.

  4. Remove the foil and baste the turkey with its juices. Return to the oven, uncovered, for 15-30 minutes or until the juices run clear when a skewer is inserted into the thickest part. Rest on a board or serving platter, covered with foil. If you're cooking roast potatoes in the same oven you can turn the oven up high now.

  5. Meanwhile, make the gravy. Pour off most of the fat from the roasting tin, transfer to the hob and stir in the flour, scraping up the bits from the base. Stir in the wine; bubble for a minute or two, stir in the stock and simmer for 5 minutes. Check the seasoning and strain into a gravy boat. Carve and serve with the gravy.

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