Mouthwatering Meaty Christmas Feast

• Meat

  • 400 g Pork sausages
  • 24 Rashers streaky bacon
  • 500 g Turkey breast, fillets

• Produce

  • 1 Onion
  • 8 Sage, leaves

• Condiments

  • 1 250g (9oz jar Cranberry sauce

• Oils & Vinegars

  • 1 tbsp Oil

• Bread & Baked Goods

  • 3 tbsp Breadcrumbs

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 1 Tbsp oil
• 1 onion, chopped
• 24 rashers streaky bacon
• 3 tbsp breadcrumbs
• 400g (about 7) pork sausages
• 8 sage leaves, plus a few more to garnish
• 250g (9oz) jar cranberry sauce
• 500g (1lb) turkey breast fillets

Directions

• Heat the oil in a pan, add the onion and cook on a low heat for 10-15 minutes, until brown and caramelised. Set aside to cool slightly.
• Meanwhile lightly grease a 900g (2lb) loaf tin and line with a double layer of foil, leaving plenty of overhang for wrapping later. Preheat the oven to 160C/320F.
• Line the prepared loaf tin with the streaky bacon, ensuring that the whole tin is covered and that it comes up the sides leaving a generous overhang for wrapping later. Sprinkle the breadcrumbs over the base of the tin.
• Remove the sausages from their skins and place in a large mixing bowl, add the chopped sage and the cooled onions and mix well to combine.
• Place half of the sausage mixture into the base of the pan and pack it down tight. Spread with a third of the cranberry sauce.
• Arrange the turkey breasts in a single layer on top of the sauce, ensuring that there are no gaps, you may need to cut it into strips to achieve this. Top with a little more cranberry sauce.
• Repeat by placing the remaining sausage mixture on top followed by the remaining cranberry sauce and turkey breasts. Ensure it is all packed down tight.
• Fold over the overhanging bacon to form a parcel. Wrap up with the overhanging foil.
• Place the tin on a baking tray and cook for 1hr 30 minutes. Remove from the oven and leave to cool slightly (about 10 minutes.) Remove from the loaf tin and the foil, and place on a baking tray the other way up. Return to the oven for a further 15-20 minutes, until the outside is crisp and brown. If you have a meat thermometer it should read 75C/167F when ready.
• Wrap loosely in foil and leave to rest for 10 minutes.
• Top with the remaining sage leaves and serve.