Last year I posted Christmas Dinner for One based around a poissin chicken.
This year I thought I would post a similar one for turkey lovers.
Christmas Dinner for One (2014)
You will need
1 – Turkey Breast (450 Gm approx.)
Sage and Onion Stuffing (or a stuffing of your choice)
1 – Carrot (sliced longways)
1 – Parsnip (sliced longways)
Vegetables and Potatoes of your choice
½ - Fresh Pomegranate
For the gravy
1 teaspoon – Dried Tarragon
1 teaspoon – Dried Thyme
½ teaspoon – Dried Mixed Herbs
2 tablespoons – Plain Flour
1 – Beef or Vegetable Stock Cube
100 Ml – Red Wine
Chicken or vegetable Stock
Salt and Pepper to taste
Mix the stuffing according to the pack instructions then mix in the seeds from half a pomegranate and leave it to rest.
Place the turkey breast on a chopping board and beat it a little with a rolling pin to make it a little thinner and easier to roll.
Spread the stuffing on the turkey and carefully roll then tie up with butcher’s string.
Place in an oven dish along with the carrot and parsnip, drizzle with a little olive oil then place in a 180°c oven for 40 minutes.
If you are roasting potatoes and cooking pigs in blankets put them in at the same time.
After 40 minutes take out the turkey, you might want to leave the roast potatoes in for a little longer to crisp up.
Remove the carrot and parsnip and keep somewhere warm and put the turkey somewhere to rest.
Put the oven dish on a medium hob and add the herbs, tarragon and thyme then cook for a couple of minutes.
Add the flour and make a paste, then the red wine and the stock cube then make a paste again.
Now add the stock, salt and pepper to taste and leave to simmer while you carve the turkey.
Serve with your favourite vegetables.