Let’s be honest, the best part of Christmas is the food and with the big day just around the corner, most households will pull out all the stops to impress friends and family alike.
Making sure you have enough dishes to please everyone can be tough, so allow us to lend a hand. Why not try our recipe for paupiette of turkey with cranberry and chestnut stuffing?
For the uninitiated, turkey paupiettes are turkey breast escalopes wrapped in bacon with stuffing in the centre.
Based on a traditional French recipe, our turkey paupiettes come with a uniquely British twist: we only make ours with locally sourced, free-range British turkey!
Not only that, our stuffing contains cranberries and chopped chestnuts for a distinctively festive flavour.
See below for the full list of ingredients and method. Our butcher’s shops are stocked daily with fresh turkey and bacon should you need either.
For the turkey:
4 x 6oz (175g) turkey breast escalopes;
14oz (400g) of smoked streaky bacon, derinded. 16 rashers in total.
For the stuffing:
12oz (350g) of pork sausage meat;
20 grams of chopped frozen cranberries;
20 grams of roughly chopped chestnuts;
1 small onion, very finely chopped;
1oz (25g) of fresh white breadcrumbs.
For the gravy:
1 dessert spoon of plain flour;
5fl oz (150ml) of dry white wine;
5fl oz (150ml) of chicken stock;
Salt and freshly milled black pepper.
You will also need:
A medium roasting tin lightly greased with a little oil.
First of all, take the turkey escalopes and place them one at a time between 2 pieces of clingfilm;
Take a rolling pin and gently roll each escalope so that it measures roughly 9 inches (23cm) long by 4 inches (10cm) wide and 1/4 inch (5mm) thick. It does not matter if these measurements are not perfect;
Next, mix together the ingredients for the stuffing;
Take one of the flattened escalopes and a quarter of the stuffing mixture. Roll the stuffing into a sausage shape the same length as the escalope (dampen your hands with water if the stuffing is sticky) and place the sausage-shaped stuffing 1 inch (2.5cm) from one side of the length of the escalope. Carefully roll the turkey around the stuffing;
Repeat with the other escalopes;
Next, taking one rasher of bacon, wrap it round one of the roulades, starting at one end, overlapping it slightly until the roulade is completely wrapped. Then do the same with the other 3 rashers – you need 4 for each roulade. Repeat with the other 3 roulades;
Cover and chill for a minimum of 2 hours;
When you are ready to cook the turkey, preheat the oven to gas mark 6 (200°C). Place the 4 roulades, well apart, in the greased roasting tin and roast on the middle shelf of the oven for 35-40 minutes, or until crispy and firm to the touch.
Remove the roulades from the tin and then cover with a sheet of foil to keep them warm;
To make the gravy, place the roasting tin over a direct heat turned down fairly low;
When the juices begin to sizzle, sprinkle in the plain flour, stirring vigorously with a wooden spoon until you achieve a smooth paste;
Next, slowly and gently mix the wine with the stock, exchanging the wooden spoon for a whisk;
Whisk thoroughly until the stock and wine are incorporated. Bring the mixture to a simmer then let it bubble and reduce for about 5 minutes. Then taste and season with salt & freshly milled black pepper and pour into a warmed serving jug;
To serve, slice each roulade diagonally into 3 or 4 pieces and place on a warm serving dish;