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1 large chipolata sausage or enough to make 12 pieces
12 sage leaves
Gravy to serve
Method (click to mark as completed)
Makes approx. 12 You’ll need 12 good quality cocktail sticks
Cut the turkey breast in half length-ways and roll each piece tightly in cling film, refrigerate for 2-3 hours.
Remove from film and season. Brown the outside in a pan then cook in the oven until cooked through and the juices run clear. Leave to cool and cut into 12 equal sized pieces.
Cut the potato into discs approx. 4-5 cm in diameter, season and roast in the oven until golden brown.
Whilst the potatoes are roasting, cook the sausage(s) and then cut into 12 equal pieces, set aside.
Fry the sage leaves in a little oil for 1-2 minutes.
For each stick, first start with the potato disc followed by the turkey, sausage and stuffing, top with a little cranberry sauce and finish with the sage leaf. Hold it all together with a good quality cocktail stick.
Serve with gravy.
Completed steps (click to remove last step)
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