Turkey Parcels with Christmas Stuffing

Fresh slices of turkey breast are rolled around a herby sausage meat, chestnut and cranberry stuffing and wrapped in smoky bacon rashers. These turkey parcels are quicker to roast than a whole turkey but still have all the seasonal flavours. As the roaster will only take up part of the oven space, the vegetable accompaniments can be roasted on a separate tray at the same time, making sure your Christmas lunch is cooked in around 1 hour.


Serves 8

Preparation Time

Cook time

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Cook's NoteBuy ready-made fresh turkey gravy and ready-to-cook prepared vegetables in the supermarkets for a minimal effort Christmas. To test the level of seasoning and flavour of the stuffing, first cook a teaspoon-sized amount in a hot frying pan, and then adjust seasoning to taste.
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  • 12 x 140 to 150g turkey or chicken breast fillets or slices

Christmas stuffing:

  • 50g butter
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 500g pork sausage meat
  • 80g dried cranberries
  • 18 cooked chestnuts, chopped
  • 140g fresh white breadcrumbs
  • Zest of 2 lemons
  • 4 tsp dried thyme
  • 4 tsp dried sage
  • 4 tbsp chopped fresh parsley
  • 2 large eggs
  • 1 tsp pepper
  • 1 tsp salt
  • 48 rashers thin-cut smoked streaky bacon (1kg)
  • 50g butter



Preheat the oven to 180°C.

Place the turkey or chicken fillets between two sheets of clingfilm and bash with a rolling pin to flatten them to escalopes that are 1½ cm thick.

To make the stuffing, melt the butter in a pan over low to medium heat, add the onion and celery, and sauté for 4 to 5 minutes, stirring occasionally, until softened but not brown. Transfer the onion and celery to a bowl and allow to cool, then add the remaining stuffing ingredients and mix well.

Lay the turkey or chicken escalopes on a work surface. Place equal amounts of stuffing on top of each and flatten out with your hand to cover the surface. Roll up the stuffing-topped escalopes like a Swiss roll. Place a small knob of butter on top of each roll and wrap each one in two rashers of bacon, enclosing the butter, to make a parcel. Place the parcels in a 33cm Signature cast-iron roaster and cook for 45 to 50 minutes. Remove the roaster from the oven, cover loosely with tin foil and rest the parcels for 10 minutes.

Serve the parcels whole or, for a special finish, slice and fan the meat out on the plate. Pour over any cooking juices and accompany with fresh turkey gravy, roasted potatoes and fresh vegetables.