Skip to content
No-turkey roast crown with stuffing and mushroom gravy recipe

No-turkey roast crown with stuffing and mushroom gravy recipe

22 ratings

Serve up the new Wicked Kitchen festive centrepiece, with an easy miso-broccoli stuffing and super-savoury mushroom gravy See method

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 633 calories / serving
  • Freezable

Ingredients

  • 1 tbsp vegetable or olive oil, plus 1 tsp
  • 500g Wicked Kitchen no-turkey crown
  • 450g red cabbage, cored and sliced
  • 200g pack peeled Brussels sprouts, trimmed and shredded
  • 1 large leek, trimmed and sliced
  • 80g pack pomegranate seeds

For the mushroom gravy

  • 250g pack Tesco Finest Forestiere Mushrooms, thinly sliced
  • 1½ tbsp Wicked Kitchen sage, onion & garlic seasoning
  • 45g plant-based spread, plus extra for greasing
  • ½ onion, diced
  • 15g plain flour
  • 10g fresh sage, leaves picked and roughly chopped
  • 1 vegetable stock pot, made up to 550ml

For the stuffing

  • 150g broccoli, cut into small florets
  • 200g stale crusty bread, diced
  • 1 tsp garlic powder
  • 1 tbsp white miso paste
  • a few thyme sprigs, leaves picked
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2650kj
    633kcal
    32%
  • Fat

    28g 40%
  • Saturates

    4g 20%
  • Sugars

    17g 19%
  • Salt

    3.8g 64%

of the reference intake
Carbohydrate 57.4g Protein 36.8g Fibre 13.2g

Method

Derek Sarno
  1. Start with the gravy. Preheat the oven to gas 7, 220°C, fan 200°C. Heat a large, ovenproof frying pan over a medium-high heat; add 1 tbsp oil. Arrange the mushrooms in a single layer and sprinkle with 1 tbsp sage, onion & garlic seasoning. Cook for 10 mins without stirring. Stir, then transfer to the oven for 10 mins. Stir in 15g spread and 2 tbsp water; set aside. Reduce the oven to gas 5, 190°C, fan 170°C.
  2. Meanwhile, melt 30g spread in a pan over a medium heat. Cook the onion for 5 mins. Add the flour and cook, stirring, for 2 mins. Stir in the sage and remaining sage, onion & garlic seasoning; cook for 1 min.
  3. Slowly stir in the stock; simmer for 5 mins. Stir through the mushrooms and simmer for 15 mins; set aside.
  4. Meanwhile, roast the no-turkey crown to pack instructions.
  5. Boil the broccoli for 3 mins, drain, then transfer to a large, heatproof bowl with the bread and garlic powder; season with pepper. Whisk the miso paste into 200ml water, then add to the bowl; leave for 2 mins to soak. Blitz in a food processor until it comes together, then roll into 16 balls. Transfer to a baking tray and bake for the last 20 mins of the crown’s cooking time.
  6. Heat a large, lidded frying pan over a medium-high heat. Add 1 tsp oil and sear the cabbage for 5 mins. Stir in the sprouts and leek with 3 tbsp water. Cover and cook for 8 mins, stirring halfway through.>
  7. Pile the veg onto a large serving platter and arrange the no-turkey crown on top, with the stuffing balls around it. Scatter with pomegranate seeds and thyme and serve with the mushroom gravy.>

See more Plant-based recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus