An elegant recipe courtesy of Love Celery that is surprisingly simple to prepare.
Perfect for an informal meal with family and friends – or as a special celebratory dish throughout the festive period. British turkey fillets are stuffed with sausage meat, Fenland celery and walnut before being wrapped with streaky bacon. Serve with all the trimmings.
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Nutrition Facts
Roast turkey fillet with celery, walnut and sausage stuffing
Amount Per Serving
Calories 684
Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 15g
Cholesterol 215mg72%
Sodium 833mg36%
Potassium 371mg11%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 63g126%
Vitamin A 100IU2%
Vitamin C 2mg2%
Calcium 91mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Roast turkey fillet with celery, walnut and sausage stuffing
Perfect for informal dinners or for a celebratory occasion.
Servings: 8
Calories: 684kcal
Equipment
- Roasting tin
- wooden mallet
Ingredients
- 1.2 kg British turkey fillet
- butter melted
- 16 rashers of dry-cure smoked, streaky bacon
- salt and pepper to taste
For the stuffing
- 450 g sausage meat
- 6 shallots peeled and finely diced
- 4 sticks celery diced
- 75 g walnuts chopped
- 100 g fresh breadcrumbs
- 1 tbsp fresh sage leaves chopped
- 1 free-range egg beaten
- salt and pepper to taste
Method
- Preheat oven to 180c/350f/Gas 5. Butter a large roasting tin.
- Cut open the fillet and beat it with a wooden mallet until it is has increased in size by a third – be careful not to make any holes in the meat. Brush some of the melted butter over the turkey and season with salt and pepper.
- Mix all the stuffing ingredients together and season with salt and pepper.
- Make a long sausage shape with the stuffing mixture and place it in the middle of the turkey fillet, roll the turkey meat around to cover all the stuffing.
- Carefully wrap the streaky bacon around the rolled turkey fillet, tucking the ends underneath. With a spatula, lift it into the buttered roasting tin. Tuck any stray pieces of bacon underneath if necessary.
- Add 6 tablespoons of water and cover with tinfoil before roasting for 40 minutes per kilo plus 20 minutes, so a kilo will take one hour to cook. Remove the foil for the last 15 to 20 minutes of cooking to allow the bacon to crisp up.
- Allow to stand, loosely covered in tinfoil, for 10 to 15 minutes before cutting into slices and serving with seasonal vegetables and potatoes. (The juices from the roasting tin can be made into gravy).
Nutrition
Calories: 684kcal | Carbohydrates: 14g | Protein: 63g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 833mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 5mg
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