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Bacon wrapped turkey breast baked on bed of veg - for two days
( 2 adults and 2 kids )
- 900 gramsturkey breast
- 50 gramsred pesto
- 125 gramsbacon slices
- 2 onion
- 2 clovegarlic
- 0.5 cauliflower
- 1 courgette
- 2 red bell pepper
- 150 mlwater
- 0.5 tbspfresh or dried thyme
- wholegrain rice
- 1 cubechicken stock
- 200 mlsingle cream 8%
- corn flour
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About the recipe
Here's the recipe for a super easy dish with turkey breasts wrapped in bacon, then ovenbaked over lots of veggies. We're serving the lot with rice and a gorgeous sauce. The recipe is for two days, so remember to save half for tomorrow. Enjoy!
1. Preheat your oven to 230 degrees convection.
2. Cut a "pocket" about 2-3 cm deep in the middle of the turkey breast and fill it with pesto. Then wrap the turkey breast with bacon slices, so they cover all of the meat. You can halve the bacon slices, or tuck the ends underneath the breasts.
3. Peel onion and garlic and roughly dice it. Pick little florets off the cauliflower. Rinse and dice the courgette. Clean and rinse the bell peppers and dice those too.
4. Place the veg in a baking tray and add some water to the bottom, along with thyme. Pop the turkey on top and give the lot 35-45 minutes in the oven, until the meat is cooked through - depending on the thickness.
5. Meanwhile, cook the rice according to the packet.
6. Once the turkey is done, pour the juices from the tray into a pot. Bring to the boil and add crumbled stock cube.
7. Add single cream and season with salt and pepper. If the sauce is too thin, thicken it with some corn flour stirred into a cup of water.
8. Serve the juicy turkey cut into slices with rice, sauce and veggies.
Tasks for kids in the kitchen: Let your kids help wrap the turkey in bacon. They can also pick florets from the cauliflower, dice the courgette and stir the sauce.
If you'd prefer a lighter version, you can swap the bacon for parma ham - and single cream for milk. You can also use chicken fillets, if you're struggling to find turkey.