8 sage leaves, chopped, plus a few small leaves to serve
250g cranberry sauce
450g turkey breast steaks
For the sausagemeat
1 tsp chopped chives
400g minced pork or turkey
Serves - 4
Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the gluten free breadcrumbs on top of the bacon.
Add the sausagemeat ingredients and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season.
Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers.
The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.
Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins.
Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning.
Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot.
Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.