Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Celery, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	552Kcal
	405kJ	2309kJ
Fat	2.1g	12g
of which saturates	0.4g	2.2g
Carbohydrates	12g	67g
of which sugars	3.7g	21g
Protein	7.7g	44g
Salt	0.19g	1.1g
Fibre	2.3g	13g

Back

High protein 1/3 daily fibre 6 plants Low sat fat

Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties

Prep time: 25 mins

Total time: 40 mins

Cuisine: British

Food group: Poultry

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!

Cooking Instructions

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.

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