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Stuffed Turkey Breast Steaks in Blankets sliced with gravy , roast potatoes & vegetables.
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4.91 from 10 votes

Stuffed Turkey Breasts in Blankets

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
Keyword bacon, Christmas, Sausage Meat
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2
Author Camilla Hawkins


  • 2 turkey breast steaks about 285g/11oz
  • 125 g/ 5oz sausage meat (from sausages)
  • 1 small handful parsley chopped
  • grated zest of half small orange make sure you wash it
  • 4 rashers back bacon or streaky smoked or unsmoked
  • 2 sprigs rosemary cut into 8 - 10 small pieces
  • olive oil
  • sea salt and freshly ground pepper


  • 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.


This dish can be put together in the morning, wrapped in cling film and roasted later the same day.