Stuffed Turkey Breast Steaks in Blankets are stuffed with sausage meat flavoured with orange zest and parsley, then wrapped in bacon and finished off with fronds of rosemary.
Course Main
Cuisine English
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 2
Author Camilla Hawkins
Ingredients
2turkey breast steaksabout 285g/11oz
125g/ 5oz sausage meat (from sausages)
1small handful parsley chopped
grated zest of half small orangemake sure you wash it
4rashers back bacon or streakysmoked or unsmoked
2sprigs rosemary cut into 8 - 10 small pieces
olive oil
sea salt and freshly ground pepper
Instructions
Preheat the oven to 200°C.
Mix the stuffing with the parsley and grated orange zest
Put the turkey steaks on a chopping mat, cover with cling film and flatten (bashing) with a rolling pin until about 1cm thick, season with salt and pepper.
Divide and spread out the stuffing mixture between the 2 steaks and roll them up lengthways.
Then stretch the bacon by dragging the blade of a knife sideways across it at about a 10° angle.
Wrap each rolled up turkey steak in 2 rashers of bacon.
Stab the top of each parcel with a thin sharp knife 5 times evenly spaced across the top, then insert a piece of rosemary into each hole.
Place in a roasting tin with a drizzle of olive oil over the top and roast in the centre of your oven for 35 minutes or until cooked.
Allow to rest for 10 minutes covered in foil.
Remove the rosemary sprigs, slice the turkey parcels up into neat slices and serve with vegetables and gravy.
Notes
This dish can be put together in the morning, wrapped in cling film and roasted later the same day.