Turkey with mushroom stuffing

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A great dish for a dinner party or family celebration as it can be prepared ahead ready to go into the oven.

Prep time: 30 mins
(plus cooling and chilling)
Cooking time: 1 hr 50 mins
Serves: 8

Ingredients

When cooking the pastry-wrapped turkey, use a baking sheet with a lip or a shallow roasting tin to prevent any juices that run out burning on the bottom of the oven

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2 x 500g/1lb 2oz boneless turkey breasts
2tbsp olive oil, plus extra for greasing
125g/4 1/2oz portobello mushrooms, peeled and finely chopped (or white cap mushrooms)
1/2 red pepper, deseeded and finely chopped
3tbsp chopped fresh parsley
100g/4oz fresh breadcrumbs
1 egg, beaten
Salt and black pepper
550g/1 1/2lb ready to use puff pastry
Milk or beaten egg, to glaze

Method

Heat the oil in a pan and add the mushrooms. Fry for 5 mins, then add the red pepper and cook for a further 2-3 mins. Remove from the heat and transfer to a bowl. Stir in the parsley, breadcrumbs, beaten egg and seasoning and leave to cool.
Preheat the oven to 180C/350F/Gas 4.
Spread a large sheet of foil in the work surface and brush with olive oil. Place one turkey breast in the centre, cut side up and spread with the stuffing, pressing it down in an even layer. Lay the second breast on top, cut side down.
Wrap the foil around the turkey, folding the edges over to make a tight seal. Lift into a shallow roasting tin and cook in the oven for 1 1/4 hrs. Leave to cool before unwrapping the turkey.
Roll out about one-third of the pastry to an oblong, lift on to a baking sheet and place the turkey in the centre - the pastry should be large enough to leave a border of about 2.5cm/1in all around. Roll out the rest of the pastry large enough to cover the turkey, brushing the pastry edges with milk or beaten egg and pressing them together to seal. Decorate the parcel with any pastry trimmings, brushing these with milk or beaten egg to fix in place. Chill for 30 mins or until ready to cook.
Preheat the oven to 200C/400F/Gas 6. Brush the pastry with milk or beaten egg to glaze and bake for about 25 mins or until puffed and golden brown. Serve with a selection of vegetables.

By Anna Penniceard

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