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christmas dinner traybake

Christmas Dinner Traybake

Philippa Davis
Compact Christmas dinner with less washing up
4 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 4
Calories 1164 kcal
How Difficult Easy

Ingredients
  

For the turkey marinade

  • 1 tbsp honey
  • 1 tsp thyme finely chopped
  • 1 Orange zest
  • 1 tbsp orange juice
  • 1 tsp ground cinnamon

For the meat

  • 8 turkey breast fillets each weighing about 100g
  • 8 chipolata sausages
  • 16 Streaky bacon
  • salt
  • Freshly ground black pepper

For the roast vegetables and stuffing

  • 500 g potato peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed
  • 300 g carrots peeled and cut into batons
  • 300 g parsnip peeled and cut into batons
  • 1 tbsp rosemary finely chopped
  • 6 tbsp olive oil or duck or goose fat
  • 12 ready-made stuffing balls

For the sprouts

  • 200 g Brussels sprouts small, sliced in half
  • 2 cloves Garlic crushed to a paste with a little salt
  • 180 g chestnuts cooked, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp butter at room temperature

To serve

  • cranberry sauce or jam
  • 400 ml turkey gravy

Instructions
 

  • Preheat the oven to 200°C/Fan 190°C/Gas 6.
  • In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper.
  • For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate.
  • To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets.
  • For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes.
  • Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well.
  • Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage.
  • For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, olive oil and butter.
  • When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes.
  • Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil (or goose or duck fat) over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce.

Nutrition

Calories: 1164kcalCarbohydrates: 88gProtein: 79gFat: 57gSaturated Fat: 15gFiber: 12gSugar: 24g
Keyword Christmas, dinner, festive, tray
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