Turkey breast stuffed with black pudding

Black pudding tickles the taste buds and gives a moist and moreish touch to turkey in this fabulous recipe from Ed Baines
By Ed Baines
Turkey breast stuffed with black pudding
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 40 minutes
  • Prep Time: 1 hour 30 minutes
  • Effort: medium



  • 6 turkey breasts, <P> </P> Norfolk Black if possible
  • 600 g black pudding, broken into pieces
  • 100 ml goose fat

For the potatoes

  • 6 large Maris Piper potatoes, peeled and quartered
  • 1 pinches salt
  • 200 ml goose fat

For the Sauce Washington

  • 250 ml cream
  • 800 g sweetcorn, tinned

For the white wine gravy

  • 0.5 bottles white wine
  • 600 ml chicken stock
  • 1 tbsp cranberry jelly
  • 30 g butter
  • 1 bunches parsley


1. Set the oven to 170C/gas 3. Make an incision in the turkey breasts and stuff each one with 100g of the black pudding. Secure both sides of the breasts with cocktail sticks. 2. Place the goose fat in the roasting tray and heat over the hob. Add the turkey breasts and fry the breasts on both sides. Transfer to the oven and roast for one hour and 30 minutes. 3. Blanch the potatoes in boiling salted water for four minutes. 4. Drain and toss with salt. Place in a roasting pan with the goose fat and roast for one hour. 5. For the Sauce Washington, place the cream and corn in a saucepan, stir together and boil for five minutes until thickened. 6. To make the gravy, remove the turkey from the roasting tray and leave to rest. Drain the fat from the roasting pan and put it onto the hob. Add the wine and reduce by half. 7. Pour over the chicken stock and the cranberry jelly and reduce by two thirds. Sieve the gravy and then stir in the butter and parsley. Serve the turkey breasts, roast potatoes, Sauce Wellington and gravy with sprouts and green beans.

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