Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.