Savoury Trifle with Turkey, Vegetables & Pigs in Blankets by Booths
INGREDIENTS
• 150g cranberry sauce • 25ml port • 300g cooked turkey, diced. • 150g gravy • 100g cooked carrots, diced • 100g cooked parsnips, diced
• 100g cooked Brussels sprouts • 300g cooked mashed potato • 200g cooked sage and onion stuffing • 8 pigs in blankets • Sage leaves
METHOD
1. Mix together the cranberry sauce and port. 2. Heat the cooked turkey in the gravy and keep warm. 3. Heat the diced carrots, parsnips, sprouts, mash and stuffing and keep warm. 4. Cook the pigs in blankets in an oven at 200 degrees C for 8 minutes 5. Layer up the items in a large trifle dish, start by packing the sage and onion stuffing into the bottom of the dish, place the turkey and gravy on top, then the parsnips, carrots and sprouts. Pour the cranberry and port sauce over the mashed potatoes. 6. Garnish the trifle with pigs in blankets and a few fried sage leaves. Serve whilst still hot.
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