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  • Turkey with Parma and Cranberry Glazed Vegetables


    Turkey with Parma and Cranberry Glazed Vegetables A good alternative to a traditional Sunday roast!

    Recipe and Image Ocean Spray (

    Turkey with Parma and Cranberry Glazed Vegetables

    Prep Time: 35 minutes

    Cook Time: 1 hour, 40 minutes

    Serving Size: 6


    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 1 tbsp fresh chopped rosemary
    • 2 garlic cloves, crushed
    • 50g/2oz fine white breadcrumbs
    • 3 pork sausages, skinned
    • 75g/3oz walnut halves, roughly chopped
    • Small handful fresh chopped parsley
    • Finely grated rind of 1 lemon
    • Salt and freshly ground black pepper
    • 800g Turkey breast joint
    • 10 slices Parma ham
    • 1 butternut squash (about 850g/1lb 14oz) peeled, seeded and cut into chunks
    • 6 small parsnips, trimmed, halved and cored
    • 3 carrots, trimmed, peeled and cut into chunks
    • 1 large courgette, trimmed and cut into chunks
    • 250g jar Ocean Spray Cranberry Sauce
    • Small handful fresh rosemary sprigs


    1. Heat 1 tablespoon olive oil in a large saucepan and sauté the onion, rosemary and garlic for 4-5 minutes until softened. Remove from the heat and allow to cool. Mix with the breadcrumbs, sausage meat, walnuts, parsley and lemon rind and season with salt and freshly ground black pepper.
    2. Preheat the oven to 190*C/Fan oven 170*C/ Gas mark 5. Remove and discard the skin from the turkey breast joint and cut a pocket into the side. Fill with the stuffing mixture.
    3. Arrange two slices of Parma ham end to end on a piece of clingfilm. Arrange the remaining Parma ham side by side to create a rectangular shape. Lay the turkey breast in the centre. Fold the two side of Parma ham over the turkey breast and then roll the turkey breast using the clingfilm to help you to completely enclose the turkey breast with the Parma ham and place in a roasting dish, cover with foil and roast for 40 minutes.
    4. Toss the butternut squash, parsnips and carrot with the remaining olive oil and arrange in a separate roasting dish and roast for 30 minutes.
    5. Toss the roasted vegetables with the rosemary sprigs, courgettes and Ocean Spray Cranberry Sauce. Remove the foil from the turkey joint and sit it on top of the roasted vegetables and return to the oven for 20 minutes.


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