“Whether there are 2 or 20 of you, Turkey is a staple centre piece in many households.
Once considered a luxury, I still believe it should be treated this way; time and care must be taken to ensure plates are clean and your guests are happy. I have created a recipe to give it the love it deserves; forget a dry, slightly disappointing bird and welcome some extra flavours and techniques. Below you’ll find a recipe for Sausage and Chestnut Stuffed Free Range Turkey Breast, Organic Parsnip Puree & Pickled Cranberries – Enjoy!
We wish you all a Merry Christmas and a very happy New Year.”
Dorian, A Rule of Tum
STUFFING + TURKEY
- 2kg Boneless, Skinless Turkey Breast
- 300g Sausage Meat
- 1 Onion
- 4 Garlic Cloves
- 100g Cooked, Peeled Chestnuts, Finely Chopped
- 1 Bunch Fresh Sage, chopped
- 2 tsp Sea Salt
- 1 tsp Cracked Black Pepper
- 100g Pitted Prunes, diced
- 8 Parsnips, sliced
- 200mlof Cream
- 100mlof Water
- Salt to taste
- 250mlRed Wine Vinegar
- 500gSoft Dark Brown Sugar
- 250g Fresh Cranberries
- 1Cinnamon Stick
- 1Star Anise
- 3 Cloves
- 1Bay Leaf
- 1Red Chilli, split down the middle
- 1 Clementine, zested
- 50g Peeled and Cooked Chestnuts
- ½ Bunch Sage
STUFFING + TURKEY
- For the stuffing, finely chop the onion and garlic gloves – fry with 50g of butter until translucent. Ensuring the onion and garlic is cool, combine together all the ingredients (except the turkey).
- Trim any bits of fat or membrane from the turkey and with a sharp knife and open out the turkey breast as if you are butterflying it. Place the turkey between two pieces of cling film and flatten out with a rolling pin.
- Get two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. spread the stuffing mix in an even layer onto the turkey breast and then use the foil to help you roll it up lengthways.
- Completely encase the turkey in the two layers of foil and secure with cook’s string at regular intervals along the length of the roll. Place in the fridge until required for cooking.
- To cook, preheat the oven to 120C/250F/Gas ½.
- Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil.
- Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches the correct temperature.
- Once cooked, remove from the oven, cover with aluminium foil and rest for 40 minutes. When cool enough to handle, remove the string and foil.
(See below for serving + garnish).
- Put the sliced parsnips, cream and water into a pan, cover with a lid and cook until the parsnips are soft.
- Strain, reserve the cream and add the parsnips to a blender.
- Add a splash of the reserved cream to the parsnips and blitz until smooth and silky. Season to taste.
- Place all ingredients except the cranberries into a pan. Bring to a boil then turn down the heat and infuse.
- Add the cranberries, take off the heat and allow to cool in the pickle.
- For the Garnish, toast the chestnuts in a hot oven. Fry sage in the butter until crispy.
- Slice the turkey into disks and brown in a heavy based pan with a little oil. Cover in chicken gravy and warm in the oven at 180C for 5 minutes. Warm the parsnip puree.
- Place both carefully on a plate, garnish with the pickled cranberries, crispy sage, and the toasted chestnuts.
A Rule of Tum are responsible for some of the finest food in Herefordshire. Their philosophy centres around great ingredients, including Springfield chicken which is served in their restaurants. To find out more about A Rule of Tum or to book a table, visit their website.