High-protein Christmas Turkey Dinner
This Irish-inspired Christmas turkey dinner serves four. It features a butter-basted turkey breast joint, sage and onion stuffing, mashed Rooster potatoes, and thyme-roasted carrots with Brussels sprouts. The meal is finished with gravy made from the roasting juices and cranberry sauce warmed with orange juice. For convenience, the carrots and stuffing cook together on one oven tray.
Nutrition Nutrition per portion
- Calories 675kcal 73kcal
- Fat 10.7g 1.2g
- Carbs 73.5g 8.0g
- Protein 71.6g 7.8g
- Fibre 10.4g 1.1g
Ingredients
- Main Recipe
Sauce
Gravy
Reserve 50ml of stock for the stuffing
Vegetables
Sage and Onion Stuffing
Mashed Potatoes
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like a bit of cranberry sauce with my turkey and gravy, and a forkful of stuffing next to the mash. Using a breast joint is practical for Christmas dinner for four, and it lets me cook the carrots and stuffing together on one tray. Wholegrain breadcrumbs add texture to the stuffing and make a crisp top after baking.
Tips and Variations
- Stir a spoonful of Dijon mustard into the mash for a gentle tang.
- Fold chopped chives through the mash just before serving.
- Use dried rosemary instead of thyme on the carrots.
- Replace some of the carrots with parsnips cut into similarly sized batons.
- Use white breadcrumbs if you prefer a milder stuffing.
- Vegetable stock can replace the chicken stock in the stuffing and gravy.
- Serve the gravy and cranberry orange sauce separately so everyone can add their own.
- Thinly slice leftover turkey for wholegrain sandwiches with cranberry sauce.
Meal Storage
Let the turkey and side dishes cool, then refrigerate within 2 hours of cooking. Store in covered containers at 0 to 5°C and use within 3 days.
Freezer tips
Freeze cooled portions in airtight containers and keep the gravy separate. Use within 3 months for best quality.
Defrost overnight in the fridge, allowing more time if needed, and use within 24 hours of thawing.
Frequently Asked Questions
Yes. Keep the peeled, cut potatoes covered with cold water in the fridge overnight. Store the prepared carrots and Brussels sprouts separately in covered containers in the fridge.
The butter-basted joint used here takes 80 minutes at 180°C fan, followed by 10 to 15 minutes of resting. Check that the centre reaches 75°C. For a different joint, follow its packet instructions, as cooking times vary.
Floury potatoes such as Rooster break down readily and give a lighter mash. Waxy potatoes hold their shape more firmly and tend to produce a denser result.
Yes. Use gluten-free bread for the stuffing, and make sure the other ingredients are gluten-free. Changing the bread may also change the nutrition per serving.
Choose a plain turkey breast joint without butter or milk ingredients, and replace both portions of butter with a dairy-free spread. Check the stock and other prepared ingredients too. Removing the butter disc alone will not make the butter-basted joint used here dairy-free.
Use 120ml of cow’s milk or an unsweetened oat drink instead. Warm it before adding it to the potatoes. The flavour and nutrition will vary with the milk you choose.
Closing Note
This high-protein turkey breast dinner brings all the main Christmas trimmings together for four people, with sage stuffing baked on its own and gravy made from the roasting juices. For a festive lunch, try a turkey and cranberry sandwich. For more ideas for the festive table, browse our Christmas and New Year recipes.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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