and roasted carrot and parsnips
Who says turkey's just for Christmas? This Stuffed turkey with Guinness gravy to accompany is the perfect hearty meal is perfect to warm your soul this weekday dinnertime.
Allergens
Utensils
Tags
Irish Turkey Breast
320 grams
Breadcrumbs
1 pack(s)
Onion
1 unit(s)
Sage
10 grams
Carrot
2 unit(s)
Parsnip
1 unit(s)
Demi-Glace
1 sachet(s)
Green Beans
150 grams
Guinness® Paste
40 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Flour
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Pick the sage leaves and finely chop. Discard the stalks.
- Trim the parsnips and carrots then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Trim the green beans.
- Pop the parsnips and carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
- After 10 mins, lay the turkey and green beans on the baking tray. Drizzle with oil, salt and pepper. Bake until golden and cooked through, 10-15. mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
- Once hot, add the onion and cook for 3-4 mins. Add the breadcrumbs and sage and cook until fragrant, 1-2 mins. Season to taste with salt and pepper.
- Place a small pan over high heat with a drizzle of oil.
- Add the demi-glace, Guinness® stock paste, a knob of butter and 200ml water (per 2P). Bring to the boil for 1-2 mins.
- Divide the roasted turkey and veg between plates.
- Serve the stuffing alongside.
- Top with the gravy.
2041
kJ
Energy (kJ)
488
kcal
Energy (kcal)
4.6
g
Fat
3.2
g
of which saturates
65.9
g
Carbohydrate
25.6
g
of which sugars
14.6
g
Dietary Fiber
47.6
g
Protein
0
mg
Cholesterol
3.57
g
Salt
