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.
Festive Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties
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.
High protein
1/3 daily fibre
Low sat fat
Serving size
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
Nutritional Information
Calories: 675
Protein: 45g
Carbs: 82g
Fat: 18g
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)
Nutritional Information
Calories: 782
Protein: 33g
Carbs: 123g
Fat: 16g
Festive Roast British Turkey with Apple Chestnut Stuffing & Sage Roasties
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.
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Cooking Instructions
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
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