Turkey Steaks with Sage and Onion Stuffing
Turkey Steaks with Sage and Onion Stuffing
Essential Ingredient:
Turkey Steaks
Essential Ingredient:
Turkey Steaks
| Rating: | |
| Serves: | 3-4 |
| Prep time: | 15 mins |
| Cook time: | 30 mins |
| Total time: | 45 mins |
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Ingredients
Ingredients
For the turkey steaks:
Oil for greasing
4 turkey steaks
100g/4oz prepared sage and onion stuffing, cooled
100g/4oz sausage meat
2 shallots, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped
Freshly ground black pepper
Sprigs of watercress to garnish
For the sherry jus:
200ml/7floz rich sherry
2 tsp concentrated liquid beef stock
50g/2oz unsalted butter
To serve
To serve
Roast potatoes and seasonal vegetables.
Method
Method
- Preheat the oven to 200 C/ 400 F/ Gas Mark 6. Lightly grease a large baking tray with a little oil. Arrange the turkey steaks onto the tray.
- In a bowl mix together the made-up stuffing, sausage meat, shallots and herbs. Season with a little pepper.
- Divide the mixture into 4 equal parts and top each turkey steak. Press the stuffing down lightly to cover the steaks right to the edges. Smooth over the stuffing with a little water using your fingertips. Bake on the top shelf of the oven for 15 minutes or until the turkey has cooked through.
- Bring half the sherry to the boil in a saucepan and simmer until reduced by half. Add the remaining sherry, return to the boil then simmer until reduced by half again.
- Remove the saucepan from the heat and stir in the stock. Gradually whisk in the butter a little at a time until blended. Return to the heat and simmer, stirring, until the jus has thickened slightly and is glossy.
- Serve the turkey steaks with cocktail sausages wrapped in bacon, caramelised baby onions and chestnuts and cranberry sauce. Spoon over the sherry jus and garnish with sprigs of watercress.
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