Stuffed turkey breast with celeriac & potato gratin

Our stuffed turkey breast is the perfect answer to a no-fuss Christmas feast, simply cover with butter and bacon and pop in the oven. It tastes even better accompanied with our celeriac & potato gratin and bacon brussels sprouts.

2 hours 30 mins

4

Hard

• 1kg Field & Flower Stuffed Turkey Breast
• 25g Maryland butter
• 200g Field & Flower streaky bacon
• Seasoning to taste

For the gratin:
• 200g potatoes (peeled and thinly sliced)
• 200g parsnips (peeled and thinly sliced)
• 200g celeriac (peeled and thinly sliced)
• 2 cloves of garlic (roughly chopped)
• Handful of fresh thyme (roughly chopped)
• 150ml double cream
• 30g Ogleshield (grated)
• 30g Cropwell Bishop Stilton (crumbled)
• 100g breadcrumbs

For the Brussels sprouts:
• 200g Field & Flower streaky bacon (chopped)
• 400g Brussels Sprouts
• 1 clove of garlic (roughly chopped)
• Handful of fresh thyme (roughly chopped)

1. Preheat your oven to 190°C/Gas mark 5. Remove the turkey from its packaging and let the joint reach room temperature before cooking.

2. To prepare your turkey, place the joint into a shallow roasting tray and rub the skin of the bird with butter and black pepper to taste.

3. Roast the joint for 1.5-2 hours, basting at 20 minute intervals throughout to retain moisture. • 4. Once cooked, remove the joint from the tray, loosely cover with foil and leave to rest for 15 minutes before carving.

5. While your turkey is cooking, prepare your gratin potatoes. Mix the double cream with the thyme, garlic and black pepper and set aside for at least 20 minutes (to let the flavours infuse). Place the finely sliced potatoes, celeriac and parsnips into a roasting dish and pour over the infused cream. Top with the grated Ogleshield, crumbled Stilton and breadcrumbs. Roast for 30-45 minutes until golden and bubbling.

6. In the last 10 minutes of cooking time, prepare your Brussels sprouts. Cook the chopped streaky bacon in a frying pan until crisp, adding the garlic and thyme in the final 1-2 minutes of cooking time. While the bacon is cooking, steam the Brussels Sprouts for 5 minutes until tender. Mix together with the bacon, garlic and thyme while still warm.