Jamie Oliver

Turkey breast with sausage & apricot stuffing

Covered with crisped-up streaky bacon

Turkey breast with sausage & apricot stuffing

Serves 6 with leftovers
Cooks In1H 50M plus resting
DifficultyNot too tricky
Nutrition per serving
  • Calories
    174
    9%
  • Fat
    6.7g
    10%
  • Saturates
    2.2g
    11%
  • Protein
    24g
    48%
  • Carbs
    4.7g
    2%
  • Sugars
    2.8g
    3%
  • Salt
    0.4g
    7%
  • Fibre
    0.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett
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Ingredients

  • 1 medium onion
  • 1 large clove of garlic
  • olive oil
  • 250 g higher-welfare Cumberland sausages
  • ½ a bunch of fresh sage
  • 100 g dried apricots
  • 50 g fresh breadcrumbs
  • 2 kg higher-welfare turkey breast , skin on, butterflied
  • 10 rashers of higher-welfare streaky bacon
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett

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Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
  3. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together.
  4. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey.
  5. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper.
  6. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
  7. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 to 30 minutes before serving.

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Nutrition per serving
  • Calories
    174
    9%
  • Fat
    6.7g
    10%
  • Saturates
    2.2g
    11%
  • Protein
    24g
    48%
  • Carbs
    4.7g
    2%
  • Sugars
    2.8g
    3%
  • Salt
    0.4g
    7%
  • Fibre
    0.7g
    -

Of an adult's reference intake