Festive Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties

Serving size

1 person 2 people 4 people

Ingredients

2 British turkey breasts
30g panko crumb

(Yellow Pea Flour)
80g chestnuts
150g 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.)
1 apple
3 garlic clove
6 brussels sprouts
1 onion
1 handful of fresh sage
2 large potatoes

Allergens

Contains: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	675Kcal
	441kJ	2822kJ
Fat	2.8g	18g
of which saturates	0.5g	3.1g
Carbohydrates	13g	82g
of which sugars	2.7g	18g
Protein	7.1g	45g
Salt	0.17g	1.1g
Fibre	1.9g	12g

Ingredients

1 British turkey breast (use half)
30g panko crumb (use half)

(Yellow Pea Flour)
6 brussels sprouts
150g vegetable gravy (use half) (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.)
1 handful of fresh sage (use half)
80g chestnuts (use half)
1 apple (use half)
3 garlic clove
2 large potatoes
1 onion (use half)

Allergens

Contains: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	782Kcal
	406kJ	3271kJ
Fat	1.9g	16g
of which saturates	0.3g	2.7g
Carbohydrates	15g	123g
of which sugars	2.6g	21g
Protein	4.1g	33g
Salt	0.12g	0.95g
Fibre	2.1g	17g

Back

High protein 1/3 daily fibre Low sat fat

Festive 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 breast. Garlic-fried brussels. Homemade apple and chestnut stuffing (the best we've ever tasted). And herby roast potatoes for fibre – crispy on the outside and fluffy within.

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 baking tray with parchment paper
Pull out a peeler, small baking dish, a medium frying pan, a small saucepan & a grater

Roast the veg & turkey

Cut the potatoes into 3cm chunks (peel optional)
Add to the potatoes, 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. 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 chestnuts and panko, then season with salt and pepper. Mix well, then transfer the stuffing into the small baking dish. Press down with the back of a spoon to flatten. Drizzle with 1/2 tsp oil
Bake for 10-15 mins, until golden brown

Sprout time

Thinly slice the sprouts. Roughly chop the sage
Remove the roasted garlic cloves from their skins and mash with the back of a fork
Rinse the frying pan 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 mashed garlic and 1 tbsp water (1/2 tbsp for 1 person). Cook for 1-2 mins, until the sprouts are soft. Season with salt and pepper

Last bits & plate up

Bring the small saucepan filled with the gravy to a boil. Reduce to a simmer until ready to serve
Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear Slice the turkey against the grain
Once the potatoes are cooked, toss with the sage
Share the turkey between plates, with the sprouts, potatoes and stuffing. Pour the gravy on top