Do you find cooking a whole turkey stressful? Do you wish you could make something quicker and easier on Christmas Day, so you can spend more time with the family? Or are you a small family and find cooking a whole turkey expensive and wasteful? If so, I think I may have the answer: Prosciutto Wrapped Turkey Mini Fillets with Sage and Sausage Stuffing – all the flavours of a roast turkey with much less stress, hassle and expense.
This year I am on a mission to make cooking Christmas Dinner less stressful and to spend less time in the kitchen and more time with my family. So far I have created an Easy Christmas Vegetable Traybake, which will vastly reduce all the juggling of pots and pans that usually goes on on Christmas Day. I have also invented a really simple Chocolate Tart with Cranberries, Orange and Pistachios, which can be thrown together in 10 minutes and is much more of a crowd pleaser than the usual Christmas pudding, plus it can be made ahead of time, meaning even less to do on Christmas Day itself.
But what about the turkey? Let’s face it, for most people cooking turkey is a stressful business and I for one want to keep my stress levels in check this Christmas! So I have created this really easy peasy traybake of Prosciutto Wrapped Turkey Mini Fillets with Sage and Sausage Stuffing, which, as an extra bonus, cook in amongst the roast potatoes, thus reducing washing up and saving space in the oven!
This simple traybake looks fab, tastes fab, is really easy to make and, from start to finish, is ready in under an hour. Better still, the stuffing and the wrapping of the turkey breast fillets can be done the night before, meaning very little effort on Christmas Day.
If you want a really low effort Christmas Dinner, you could do a tray of these Prosciutto Wrapped Turkey Mini Fillets with roast potatoes, plus a tray of my Easy Christmas Veg, make a jug of Turkey Gravy and some of my Easy Peasy Cranberry Sauce (which can be made in advance) and you’d have an amazingly delicious, low stress Christmas lunch ready in under an hour…leaving you more time to spend with your family and/or relax and drink Champagne. Plus, imagine how little washing up there would be! Read more about my Ultimate Easy Peasy Christmas Lunch here.
But this recipe is not just for Christmas, turkey breast mini fillets are available all year round from the supermarket, and this would make a deliciously simple Sunday roast or an elegant dinner party main, served with a selection of seasonal vegetables. In fact, this dish is so simple you could even make it midweek for a treat!
And if turkey is not your thing, you could make this with chicken instead and it would still taste delicious.
Given the turkey is wrapped in prosciutto and stuffed with sausage meat, I would say this dish would go best with a red. A Grenache from the south of France (e.g. a Cotes du Rhone), a Garnacha from Spain or a juicy, fruity Merlot from somewhere like Chile or New Zealand would all work well. If you want to push the boat out, go for a Chateauneuf du Pape or a Merlot based claret, such as Pomerol or St Emilion. If it absolutely has to be white, then go for an oaked Chardonnay, such as a white burgundy or just carry on drinking the bubbly and stuff the wine matching! 😉
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Prosciutto Wrapped Turkey Mini Fillets with Sage and Sausage Stuffing
- 4 tablespoons olive oil
- 750 g roasting potatoes e.g. Maris Piper
- Salt and pepper
- 8 turkey breast mini fillets
- 8 slices prosciutto or bacon
- 4 pork sausages
- About 25 sage leaves a standard bunch from the supermarket will be plenty
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Drizzle a large baking tray with roughly 4 tablespoons of olive oil and place in the oven to get hot.
- Cut your potatoes into smallish chunks (roughly 30g each) and place in a saucepan. Add a little salt and pour over boiling water. Cook for 10 minutes on a medium-high temperature (start counting the 10 minutes from when you start cooking, not when the water starts boiling and don’t use a lid).
- When the potatoes are done, drain them and leave them to steam dry for a couple minutes. If you want to rough them up by shaking them in the saucepan (with a lid on!), feel free, but I don’t usually bother.
- Next, tip your potatoes into the hot oil and turn them in the oil to get them thoroughly coated. Season with a little salt and pepper and return the tray to the oven for 20 minutes.
- Whilst the potatoes are cooking, prepare the turkey. Cut a slit lengthways in the turkey fillet big enough to stuff. Snip the top off one of the sausages and squeeze out half the sausage meat. Stuff this into the slit you have made in the turkey fillet and top with a sage leaf. Close the turkey fillet back up and pop another sage leaf on top. Wrap in prosciutto or bacon and set aside. Repeat with the other turkey fillets.
- After the 20 minutes is up, remove the potatoes from the oven and turn again in the hot oil so they cook evenly. Add in the turkey fillets between the potatoes and scatter with extra sage leaves.
- Return the tray to the oven and cook for a further 20 minutes, until the turkey is cooked all the way through (cut one open to check if you are not sure) and the potatoes are golden.
- Serve with my Easy Christmas Vegetable Traybake or any veg you like – some steamed kale works well at this time of year.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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