The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties
Your favourite festive flavours in one delicious dish. Tender and juicy British turkey. Garlic-fried sprouts. Homemade apple and chestnut stuffing. And sage roast potatoes and parsnips for an extra-moreish side – crispy on the outside and fluffy within. What a feast!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 British turkey breasts
- 300g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 2 parsnip
- 60g panko crumb (Yellow Pea Flour)
- 1 handful of fresh sage
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 5 garlic clove
- 1 apple
- 12 brussels sprouts
- 2 large potatoes
- 80g chestnuts
- 1 onion
Nutritional Information
Calories: 552
Protein: 44g
Carbs: 67g
Fat: 12g
Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties
Your favourite festive flavours in one delicious dish. Tender and juicy British turkey. Garlic-fried sprouts. Homemade apple and chestnut stuffing. And sage roast potatoes and parsnips for an extra-moreish side – crispy on the outside and fluffy within. What a feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment
- Pull out a small ovenproof dish, a medium frying pan, a small saucepan & a grater
Get roasting
- Cut the potatoes and parsnips into 3cm chunks (peel optional)
- Add the potatoes, parsnips, turkey breasts & garlic cloves (in their skins) to the lined baking tray. Toss with 1 tbsp oil and season with salt and pepper. Roast for 27 mins until the potatoes are golden and the turkey is cooked through
- After 10 mins, remove the garlic from the tray and set aside
Make the stuffing
- Meanwhile, finely slice the onion. Coarsely grate the apple. Quarter the apricots. Thinly slice the chestnuts
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and apple and cook for for 5-7 mins, until softened
- Add the apricot, chestnuts and panko, then season with salt and pepper. Mix well, then transfer the stuffing into the small ovenproof dish
- Press down with the back of a spoon to flatten. Bake for 10-15 mins, until golden brown
Sprout time
- Thinly slice the sprouts. Remove the roasted garlic cloves from their skins and mash with the back of a fork
- Rinse the stuffing pan and reheat with 1 tsp oil on medium-high heat. Once hot, add the sprouts and cook for 3-4 mins, until beginning to char
- Add the roasted garlic paste and 2 tbsp water. Cook for 1-2 mins, until the sprouts are soft. Season with salt and pepper
Last bits
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Leave the turkey to rest
- Add the gravy to the small saucepan and bring to a boil. Reduce to a simmer until ready to serve
Plate up
- Thinly slice the turkey against the grain. Roughly chop the sage, then toss through the potatoes and parsnips
- Serve the roast turkey onto plates, with the sprouts, potatoes and stuffing alongside. Pour the gravy on top
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