Roast stuffed Turkey with Guinness Gravy
and roasted carrot and parsnips- Cereals containing gluten
- Wheat
- Celery
Ingredients
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
10 grams
Sage
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 sachet(s)
Demi-Glace
(Contains: Celery)
150 grams
Green Beans
40 grams
Guinness Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
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.
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 on the baking tray. Drizzle the turkey with oil and 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 on medium-high heat with a drizzle of oil. Once hot add the onion and cook down for 3-4 mins. Add the breadcrumbs and sage and cook for 1-2 mins till fragrant and toasted. Season to taste with salt and pepper.
Divide the roasted turkey and veg between two plate alongisde the stuffing. Top with the onion gravy.
