From Mark, YMCA’s Executive Chef

These not only look fancy, they are also great for a small family, or if you don’t want a lot of turkey. They’re quick to cook too, which means they don’t take up precious oven space on the day. In the industry we call these “Paupiettes”.

An escalope is a thin slice along the breast, which you can buy in any supermarket or ask your butcher.

You will need:

1 turkey escalope per serving (½ per serving for children or if they are large escalopes – you will be able to cut them neatly into halves or slices after cooking)

2 rashers of streaky bacon per serving

Sausage meat or peeled sausages (equivalent of 1 sausage per serving)

Method

The turkey is filled with the sausage meat and wrapped in streaky bacon which helps to keep the turkey moist, which saves you making stuffing and pigs in blankets too, as this recipe contains all the elements and flavours you need.

Flavour your sausage meat how you like, for example chopped diced cooked onions, dried or cranberry sauce, apricots, chestnuts, or sage.  Personally, I like onions, cranberries, and sage.

Lay the turkey escalope straight up in front of you, make the sausage meat into a sausage shape and roll the turkey over it as tightly as possible, you should end up with a cylinder shape.

Then take a few rashers of streaky bacon and wrap around the turkey, place on a tray and chill in the fridge for an hour or so.

When ready to cook, pan fry on all the sides until golden brown, then place in a hot oven for 20-25 mins or until a core temperature of 75°C is achieved. Rest for 10 minutes before serving.

They can then be sliced for a professional looking presentation and served with your favourite sides.