MAIN JAK’SK’S FESTIVE EASY FESTIVEEASY CARVE CHRISTMAS SLICE
My husband thinks this is magic. It takes the drama out of having to bring a big bird to the table and carve it up and is just as tasty, if not more so. It’s turkey, stuffing, bacon and cranberry sauce all rolled into one slice of awesomeness. It’s also the easiest thing in the world to make. INGREDIENTS:
● 24 rashers of smoked streaky bacon
● 1 pack of sage and onion stuffing
● 2 sprigs of sage (if you fry off to make crispy)
● 1 jar cranberry sauce
● 300g turkey breast slices
● 2lb loaf tin lined with parchment paper
● Thermometer
METHOD: You can do this two days ahead of Christmas 1 Stretch each piece of bacon. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. If you have time, you can do a lattice effect with the bacon, then pick up and place inside the loaf tin. 2 Spread stuffing mix over the bacon and smooth the surface, then top with a layer of the cranberry. 3 Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then just keep going until you are at the top in the same way, making sure there are no gaps between the layers. 4The loaf tin should be full to the top when you’re finished. Fold over the overhanging bacon it Can now be chilled for up to two days. 5 Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from he oven and leave to cool for 5mins. Carefully lift the parcel out of the tin, roll the parcel over on to a baking tray and return to the oven for a further 15 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, – it should read 75C when it’s ready. Cover loosely with a clean tea towel and leave to rest for at least 10 mins before carving. Top with the extra sage leaves, then slice. Leftovers will keep in the fridge for two days.