JEWEL-STUFFED TURKEY BREAST

We’ve packed extra flavour into the stuffing by using flavoured sausages and adding a little bread sauce for gentle nutmeg spice.

Hands-on time 15min. Cooking time about 1hr 10min. Serves 6

2 pork and apple sausages, skins removed ◆

1 onion, halved and coarsely grated ◆

25g (1oz) blanched almonds, roughly ◆ chopped 3tbsp ready-made, fresh bread sauce ◆

50g (2oz) golden sultanas ◆

50g (2oz) dried cranberries ◆

Small bunch parsley, chopped, plus ◆ extra to garnish 1 turkey breast joint (about 1.6kg/3½lb), ◆ skin on, at room temperature (see time plan) – order one from your butcher or at Sainsbury’s 25g (1oz) salted butter, softened ◆

150ml (¼ pint) dry white wine ◆

2tbsp pomegranate seeds ◆

1 Preheat the oven to 200°C (180°C fan) mark 6. Heat a saucepan over a medium heat, add the sausage meat, onion and almonds and fry for 7-8min until just cooked through, stirring to break up the meat. Stir through the bread sauce, dried fruits and parsley, and season. Spread on to a plate, and put it in the fridge. 2 Set the turkey breast on a large chopping board, make a horizontal cut through the middle of the joint to create a pocket, making sure not to cut all the way through. Fill with the cooled stuffing mixture, roll up and tie with string to secure. Rub with butter, season and transfer to a baking dish. 3 Cook for 25min, then pour the wine around the turkey and return to the oven. Continue cooking for 30min, basting with the juices half way through. Cook until juices run clear when the meat is skewered. Cover with foil if the skin begins to colour too much. Once cooked, remove from the oven and allow to rest for 15min before carving. Meanwhile, make the Cheat’s Thyme Gravy. Sprinkle with remaining parsley and pomegranate seeds to serve. PER SERVING 489cals, 69g protein, 13g fat (5g saturates), 19g carbs (15g total sugars), 3g fibre GET AHEAD Prepare the turkey up to the end of step 2 up to 1 day ahead; keep covered and chilled. Bring to room temperature before continuing.