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Christmas 2016 Recipes

Turkey Bomb

Step1. Make stuffings as below

Step 2. Turkey Breast or Escalope

24 streaky rashers

Line a Tin with Rashers up to the top with enough left to over lap the top ,followed by the Turkey and then adding either one or both stuffings In a layering effect ,the remaining Rashers are then overlapped to complete the dish.

Cook in a Oven for 1hour 30 minutes at 200 *C

 Apricot, onion,sage and pine nut stuffing:

2oz/50g pine nuts

3 oz/75g butter

1 large onion diced

6 oz/175 fresh white breadcrumbs

4 ready to eat dried apricots finely chopped

Salt and freshly ground pepper

1teasp chopped fresh sage


Place the breadcrumbs in a bowl and add the toasted pine nuts, onion and butter mixture, parsley, sage and apricots. Mix well to combine and season to taste.


1 tbsp olive oil 1 onion, finely chopped

2 bramley apples, approx 140g each peeled

3 x 450g packs good quality pork sausages

2 x 200g packs vacuum-packed chestnuts, roughly chopped

Small bunch parsley, roughly chopped Small bunch sage roughly chopped

Small bunch thyme leaves stripped 1 egg

100g white breadcrumbs 175g fresh or frozen cranberries

24 rashers streaky bacon Butter, for greasing

Heat the oil in a large frying pan, then gently fry the onion for 5 minutes until softened. Finely chop the apple.

Squeeze the sausage meat from the sausages into a large bowl then add all the other ingredients, except the cranberries and streaky bacon. Season generously the get your hands in and mix well. Weigh out 450g of the stuffing and mix in a handful of cranberries into it. Use to stuff the neck of the turkey.

To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of the kitchen knife, and then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them into the long edges of the bacon over the stuffing: then, using the foil to help roll the stuffing up into a log shape. Repeat to make a second roll.

Heat oven to 190’C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes. Unwrap, draining off any juice then finish roasting for 15 minutes until the bacon is crisp.