Spiros chef preparing a festive turkey and pheasant roulade recipe

Every month, we’ll be serving up an extra slice of homemade deliciousness with a brand new Spiros recipe – this time, we’re gearing up for Christmas with a turkey and pheasant roulade!

If you’re hosting your own Christmas party and want to avoid the usual sit down dinner, try your hand at our new turkey and pheasant roulade recipe. Perfect for a creative, bite-size style dinner, this is a miniature twist on the traditional with tasty Christmas canapés.

Of course, if you’re more interested in the eating than the cooking, we can create this meal and more with our Chef at Home service, great for dinner parties and family gatherings!

View our Christmas 2018 events

However, for all you budding Nigella Lawsons out there, everything you need to try our turkey and pheasant roulade recipe is below, with ingredients, equipment, and the method. Give it a try and let us know what happened in the comments below.

Turkey and pheasant roulade recipe
Photo: Food Network

Turkey and pheasant roulade (serves 4)


  • 4 x 6oz turkey breast (off the bone and skinned)
  • 8oz pheasant mousse
  • Fresh cranberries

For the mousse

  • 8oz cooked pheasant (preferably breast)
  • 1oz butter (softened)
  • 1 whole egg
  • Grated lemon rind
  • Season with salt and pepper


  • Food processor
  • Cling film
  • Rolling pin / mallet
  • Saucepan
  • Steaming tray

How to make it

#1 Using a food processor, combine all the ingredients for the mousse and blend until a smooth paste is formed. Set aside in the fridge.

#2 Place a sheet of cling film on a firm kitchen surface and place a turkey piece on top, then cover with another sheet of cling film.

#3 Using a rolling pin or mallet gently flatten the turkey breast until flat and thin, taking care not to over beat. Repeat for all 4 pieces of turkey.

#4 Lay the meat out on a fresh piece of cling film and divide the pheasant mixture equally on to the meat.

#5 Carefully roll the meat up to form a sausage type roll, squeeze the ends of the clingfilm together to secure the roll. Repeat for the remaining pieces of meat.

#6 Place a pan of water on the stove and bring to the boil. Then, turn down the heat slightly to allow it to just steam.

#7 Place a steaming tray on the pan and steam the rolls for 20 minutes. Remove from heat and, once cooled, place in the fridge until ready to serve.

#8 When you are ready to prepare the dish, remove the roll from the clingfilm, place on a baking tray and cook in a hot oven at 200° / 8 gas for approximately 10 minutes.

#9 Once cooked, remove from the oven and slice into ¼ inch thick pieces and place on a bread crouton. Cut to same size then decorate with a little cranberry. Serve hot or prepare in advance and serve cold.

Now dig in and enjoy a festive treat!

If you do give our turkey and pheasant roulade recipe a try, let us know in the comments below – and send us photos on Facebook or Twitter. We’d love to see!

View our Christmas 2018 events

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