All-in-one Christmas turkey traybake recipe with peppery caramelised roots and herby roast potatoes
This traybake delivers all of the key flavours of Christmas dinner, but uses a lot less fat than if you were to roast all these individual elements separately.
This healthier and (much) easier version of a Christmas dinner has all of your favourite festive elements, without the stress!
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Yields:
6
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
525
Ingredients
For the veg
1 kg floury potatoes, cut into chunky wedges, skin left on
2 large carrots, peeled and cut into finger-sized batons
2 parsnips, peeled and cut into finger-sized batons
200 g Brussels sprouts, trimmed and halved
1 Tbsp. olive oil
1 Tbsp. finely chopped sage
1 tsp. English mustard powder
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. flaked sea salt
For the turkey stuffing balls
3 pork sausages, about 200g total
1 Tbsp. finely chopped sage
1/2 tsp. dried rosemary
50 g fresh white breadcrumbs
500 g turkey mince
1 medium egg
2 tsp. olive oil
To serve
4 Tbsp. redcurrant jelly or cranberry sauce
Gravy
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6.
Toss all the ingredients
for the veg in oil in
a large roasting tray,
along with plenty of
freshly ground black
pepper. Roast for 30min,
until almost tender.
Step 2Meanwhile, make the
stuffing balls. Squeeze
the sausagemeat out
of their skins into a bowl
(discard skins) and mix in
the herbs, breadcrumbs,
mince, egg and plenty of
seasoning. Divide mixture
into 12 and roll into balls.
Step 3Remove the
vegetables from the
oven and arrange the
stuffing balls on top.
Brush the balls with the
2tsp oil and return to
the oven for 25min,
until golden and cooked
through. Dollop over
the redcurrant jelly and
serve with gravy.
GET AHEAD:
Make stuffing balls to end of step 2 up to a day ahead. Cover and chill.
GH TIP:
You can use chicken or pork mince instead of turkey mince, if you prefer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
