with stuffing balls and cranberry sauce

Elevate your Christmas feast with this Fire-Roast Turkey Schnitzel by Roz Cooper. Tender turkey steaks are breaded and grilled, served alongside oat and beetroot stuffing balls and homemade cranberry sauce. Perfectly paired with smoky cherry wood chips, it’s a festive favourite!

SERVES 4

Preparation: 5 minutes
Cooking time: 15 minutes
Cook method: Indirect

800g free range turkey breast meat cut into 4 steaks
4 tbsp plain flour
2 large eggs, beaten
2 tbsp vegetable oil
Salt and pepper
250g panko breadcrumbs
4 tsp The Garden Cook Old Bay rub
80g oats
50g breadcrumbs
1 large beetroot, grated
30g ground hazelnuts or almonds
2 eggs, beaten
50g hard cheese, grated
2 tbsp butter
1 clove of garlic, crushed or grated
2 tsp Garden Cook fennel rub
2 tbsp seed mix, eg sunflower, pumpkin and sesame
4 sage leaves
Oil for frying
250g cranberries
1 orange (zest & juice)
40g muscovado sugar
2 tbsp port (optional)

Method

Preheat your barbecue to a medium heat, around 180°C-200°C using a direct set up.
On a chopping board flatten the turkey steaks by covering with greaseproof paper and using a meat hammer or rolling pin to gently beat the steak until it is thin. Take care not to beat the turkey too thin as it can break up. Season the beaten-out turkey breast meat with the Old Bay rub.
Put the flour in a mixing bowl.
In another mixing bowl, add the egg.
In a third mixing bowl, add the panko breadcrumbs, salt and black pepper.
Carefully dust the thin turkey steak in the flour. Then transfer into the egg wash then into the breadcrumbs. Repeat this with all the steaks.
Brush a little oil on the cooking grate with a silicon brush or some kitchen towel then place the breaded turkey steaks indirect. Cook for 15-20 minutes until the turkey has reached 75°C and cooked through.
Mix all the ingredients for the stuffing balls (except the seeds and sage leaves) in a bowl and season with salt and pepper. Make the mixture into 6-8 small balls and then roll in the seeds.
Cook in a heavy-based pan over a medium fire heat with sage leaves and oil.
For the cranberry sauce, place all the ingredients in a pan and gently heat until the cranberries have broken down and formed a loose jam. Serve hot or cold.

If you like your smoky flavours, this dish works perfectly with cherry wood chips either on the coals or in the box