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Turkey & stuffing roulades with sprout and chestnut potato cakes


Serves: 2
timePrep time: 45 mins
timeTotal time:
Turkey & stuffing roulades with sprout and chestnut potato cakes
Recipe photograph by Tara Fisher

Turkey & stuffing roulades with sprout and chestnut potato cakes

All the flavours of Christmas dinner for just over 600 calories – add extra veg on the side to boost your 5-a-day intake

Serves: 2
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
603Kcal
Fat
13gr
Saturates
3gr
Carbs
58gr
Sugars
7gr
Fibre
9gr
Protein
58gr
Salt
2.2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 350g peeled potatoes, such as Desirée or King Edwards, roughly chopped
  • 100g Brussels sprouts, coarsely shredded
  • 40g ready-cooked chestnuts, crumbled
  • 3 spring onions, chopped
  • 4 tsp vegetable oil
  • 3 tbsp chopped mixed herbs (eg sage, thyme, parsley), plus 4 extra sage leaves
  • zest and juice of ½ lemon
  • 50g slightly stale bread, made into crumbs
  • 2 reduced-fat sausages - check your sausages are dairy free if required)
  • 2 turkey breast steaks, about 125g each
  • 4 slices prosciutto crudo
  • ½ tbsp plain flour

Step by step

Get ahead
Prepare to the end of step 4 the day before, cover and chill (or freeze for up to 1 month; defrost in the fridge). When cooking from chilled, add an extra 5-10 minutes roasting time for the roulades, ensuring they are piping hot and cooked through.
  1. Boil the potatoes for 12 minutes, add the shredded sprouts and cook for another 3-4 minutes. Drain well, then mash together. Season, stir in the chestnuts then shape into 4 potato cakes and chill on a plate in the fridge.
  2. While the potatoes are cooking, fry the spring onions in 1 teaspoon of oil for 2-3 minutes, then tip into a mixing bowl. Add the chopped herbs, lemon zest and juice, breadcrumbs and the sausages, squeezed out of their skins. Mix well and season.
  3. One at a time, put each turkey breast steak between 2 sheets of baking paper and bash out to about 1cm thick. Divide the stuffing in half and spread over the turkey, then roll up like a Swiss roll from the shortest side, tucking in the edges to make a neat little parcel.
  4. Lay 1 slice of prosciutto on the board and add 2 sage leaves, then add another slice of prosciutto to form a cross. Sit a turkey parcel on top and wrap in the prosciutto. Repeat for the second roulade.
  5. Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1 teaspoon of oil in a nonstick frying pan. Brown the roulades all over for 3-4 minutes, then lift into a roasting tin and roast for 10 minutes.
  6. Meanwhile, dust the potato cakes with the flour. Heat 1 teaspoon of oil in the same frying pan and brown for 2-3 minutes each side until golden. Add another teaspoon of oil, turn and brown the other side. Transfer to the roasting tin with the roulades and cook for 10 minutes until the potato cakes are piping hot and the roulades are cooked through (use a skewer to test that the juices run clear).
  7. Let the roulades rest for a few minutes, then slice in half on the diagonal and serve with the potato cakes, extra veg and gravy.

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