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Prosciutto Wrapped Turkey Mini Fillets with Sage and Sausage Stuffing

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.
Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 750kcal
Author Eb Gargano

Ingredients

  • 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
Metric - US Customary

Instructions

  • 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.

Notes

  1. Suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 750kcal | Carbohydrates: 33g | Protein: 83g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 235mg | Sodium: 891mg | Potassium: 1117mg | Fiber: 4g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 3mg