Christmas Turkey

If you think about it, Christmas is all about making wishes. Children write letters to Santa with their wish lists for presents, while adults make wishes to bump into other adults under the mistletoe.
And if that’s not enough we’ve even planted wishing traditions in the Christmas nosh. Take the Christmas pudding (also called plum pudding although it contains no plums at all). This is traditionally stirred from east to west in honour of the 3 wise men and each family member gives the pudding a stir and makes a secret wish. Sometimes a euro piece is stirred into the pudding bringing luck to the finder on Christmas day, as long as it’s not swallowed, of course.
And then there is the turkey wishbone, which is said to bring good luck to the person who comes away with the largest piece of bone in a little tug of war for two. Again, the winner gets a wish.

If you’re the host of a Christmas lunch for twenty or so, your wish would probably be that the food you’ve just presented on the table is edible enough. It is a known fact that the majority of families in Europe will serve up a succulent roast turkey as the centre piece of their festive meal this Christmas. It will never be a game up for the turkeys, bless ‘tem.
But what goes on behind the scenes to get that turkey looking good on the Yuletide table? Ah. Mild panic, hysteria, stock which won’t reduce, vegetables which are over steamed, gravy which is overboiled and family members rowing furiously. A good idea would be to take it out on Henry VIII – he was after all the very man, the king, who came up with the stuffed turkey idea (or so the legend goes).
But this year, right at the point before lower lips start to wobble, Taste of Home shall come in, in the form of an angel from the heavens heralding the good news. Our stuffed turkey breast recipe is so easy to follow that you’ll be wishing that you’ll be hosting Christmas lunch everyday.


  • 4 Turkey breast
  • 200g fresh mozzarella cheese finely chopped
  • 50 grams walnuts whole
  • olive oil
  • 1 pkt parma ham
  • 2 onions
  • 150 grams mushrooms
  • 1 fresh cream
  • 1 tsp tomato paste
  • white wine

Serves 4

Preparation time: 30 min

Cooking time: 45 min


For the sauce, sauté the finely chopped onions. Add the chopped mushrooms, glass of white wine and a teaspoon of tomato paste and the fresh cream. Simmer for 10 min.
For the turkey, place the parma ham pieces on a stretch of cling film. Place the turkey breasts on top of the parma ham and beat the turkey slices until they are flat. Place the mozzarella on top of the turkey together with the whole walnuts. Carefully roll into a roulade. Place in oven at 170C for 30 min. Let rest for 15 minutes. Slice and serve with sauce.