Serves 2 | 20 minutes prep | 50 minutes cooking

The equipment

  • Chopping Board
  • Knife
  • Deep oven dish
  • Tin foil

The Meat

  • 2 chicken/turkey breasts
  • 4 rashers smoked back bacon

The Veg

  • 2 medium sized king edward potatoes
  • 2 large carrots
  • 2 parsnips
  • 1 leek trimmed
  • 1 bag of frozen sprouts
  • drizzle of honey (optional)

For the Gravy

  • 300ml chicken stock
  • 1 tsp Marmite
  • Salt and ground black pepper
  • Sunflower oil

For the Yorkshire Puddings

  • 1 egg
  • 50ml milk
  • 35g plain flour

For the Stuffing

  • 2tbsp olive oil
  • 1 small red onion, peeled and chopped
  • 2tsp Dijon mustard
  • 4-5 tbsp white breadcrumbs
  • 1tbsp fresh chopped mixed herbs (parsley and/or sage) optional but recommended
  • 2 cocktail sticks
  • 1 sausage, skinned

Preheat your oven to 220°C/200°C fan assisted. 

For this recipe you will need a chopping board, knife, tin foil, cup and most importantly an oven proof tray!

Start by dicing up your veggies! 2 carrots and 2 parsnips (1 per person). Top and tail them and slice into batons. Leaving the fibre rich skin on. It’s so good for you! Ounce for ounce, potato skin has far more fiber, iron, potassium and B vitamins than the flesh. 

Cut your potatoes into 1cm wedges. This way they’ll cook at the same rate as your other root veg. Now would be the time to pop in those brussel sprouts too (if you fancy it). Use frozen and scatter them amongst your veg.

Using your cup, take a sheet of tinfoil (good quality) and push it into the cup to create two little Yorkshire Pud ramekins. Drop in 1 tbsp of vegetable oil or sunflower oil (or goose fat if you’re really lucky). You need a fat that can handle getting nice and hot - olive oil is not so good!

Drizzle your veggies with 2 tbsp of oil too. And drizzle some honey over your parsnips. 

This tray will then go in your oven for 10 minutes. Be sure it is up to temperature.

Stuffing time! Finely dice 1 small red onion stir and pop into the cup. Handful of parsley, handful of breadcrumbs, 1 tsp of dijon mustard, salt and pepper and then what’s stuffing without the meat! Take 1 good quality sausage (high meat percentage), pop it out of the skin and mix into your cup.

Onto the Turkey! We are going to use two turkey breast steaks, the most common way they are found in the supermarket all year round. Turkey is a great low-fat protein and contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system. 

Get your hands involved now and split the stuffing between the two breasts. Wrap and roll the turkey around the stuffing. You are also going to wrap around some smoked back bacon using the thickest side over the join of the turkey breast.

Use the last few minutes to wash and dice your leek and make your batter.

Thoroughly wash your cup! 1 heaped tablespoon of plain flour, 1 egg and 50ml of milk. Give it a good whisk, make sure there are no lumps. And you want it to get to a pancake batter consistency. Season with salt.

10 minutes is up so stage 1 of veggie cooking is complete. This is where speed is our friend. Veggies come out. Yorkshire pudding batter into the ramekins straight away. Leeks on top of our veg, and then turkey breasts on top of that. Drizzle over a little bit of oil, season with salt and pepper and then back in the oven at the same temperature for a further 10 minutes. After 10 minutes drop your temperature down to 200°C/180°C fan assisted and leave to cook for a further 30-40 minutes.

After 40 minutes our dinner is almost done but you can’t have a Christmas Dinner without GRAVY! Package up your turkey breasts in foil and pop back into your switched off oven to keep warm. Serve up most of your veggies, and into the oven they go to warm too (and warm your plates).

Pop your tray on the hob and turn up the heat. Your tray will be full of all the lovely turkey juices. Add a stock cube or stock pot with 500mls of hot water to loosen. Break up your veggies to release the starch and to thicken the gravy! Pour over and ENJOY!

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