Turkey is an ideal meat to serve to all ages as it is low in fat and high in protein. Most supermarkets have ready prepared packs of turkey steaks or stir-fry strips.
This is adapted from a dish that my Grandmother made at Easter to use up left over Turkey breast. We had the full roast on Easter Sunday and she would carve slices of breast and add to some sautéed mushrooms and cranberry sauce. We used to have it with rice and chips!
My version uses fresh turkey but you can use cooked turkey. Just follow the below method and add the turkey at the point where you bring the sauce to the boil.
If serving children use stock instead of wine.
Here is my version –
Ingredients: Serves 4:
- 4 Turkey breast slices (about 400g) **
- 200g mushrooms – sliced
- 1 large onion – sliced
- 4 tablespoons Cranberry Sauce
- 150ml wine or chicken stock (red wine is best)
- 2 tsp chopped fresh sage
- 1 teaspoon of cornflour mixed with a little water
- salt and pepper
** Choose how you are using the turkey. If leaving whole, place between 2 pieces of cling film and bash / roll until quite thin. Remove cling film.
Alternatively cut the steaks into in strips.
- Heat a little oil in a frying / saute pan. Add the sliced onion and fry gently until transparent. Remove from pan.
- Fry the turkey steaks for 2-3 mins each side if leaving whole. Or fry for 5 mins if cut into strips.
- Add the onion and mushrooms to the pan and mix.
- Add the cranberry, sage and wine/stock and stir well.
- Add salt and pepper to taste.
- Bring to the boil, reduce heat and simmer for 5 mins.
- If the sauce is too thin for your liking thicken with a little cornflour
- Adjust seasoning
- Serve with your choice of rice, cous cous, baked potato, etc.
Today I cut the turkey into strips and served it with rice with roasted red pepper and sage.