Wholesome, satisfying and full of festive flavour, our pan-fried turkey steaks with sweet potato, nut stuffing and roasted sprouts is the perfect thing to enjoy in the run-up to Christmas. A great alternative to steaming sprouts is to roast them until they’re crispy and tender - it’s the easiest way to convert the haters! Gently stir together the turkey juices, white wine vinegar, stock, sage, redcurrant jelly and a splash of water for a delicious pan-sauce that brings all the flavours of this dish to life.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Small Sweet Potato
White Wine Vinegar(ContainsSulphites)
Chicken Stock Powder
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel) and pop on a large lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast on the top shelf of your oven until starting to colour, 15-20 mins. Turn halfway through cooking.
Meanwhile, half, peel and finely slice the shallot. Pick the sage leaves from their stalks and finely chop (discard the stalks). Roughly chop the hazelnuts. Trim the brussels sprouts then chop in half and pop on another large lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out, then set aside - we will roast them later.
Heat a drizzle of oil in a frying pan on medium heat and add the shallot. Cook, stirring, until soft, 3-4 mins. Stir in the hazelnuts, dried cranberries and half the sage. Remove from the heat and tip the stuffing into a mixing bowl. Season to taste with a pinch of salt and pepper. Cover with foil to keep warm and set to one side.
Return the pan to medium-high heat. Add a splash of oil. Once hot, place the turkey steaks in the pan and fry until golden brown, 2-3 mins each side. Season with salt and pepper. Transfer to the tray with the sweet potato (keep the frying pan!) and pop the tray onto the middle shelf of your oven. Roast until cooked, 10-15 mins. At the same time, roast the sprouts on the top shelf until tender and crispy, 8-10 mins.
Return the now empty frying pan to medium-high heat. Pour in the white wine vinegar. Stir well, scraping the pan with a wooden spoon to get all the tasty bits left behind by the turkey! Add the water (see ingredients for amount), stock powder and redcurrant jelly and stir to dissolve. Simmer and reduce until you have a slightly thickened sauce, 5 mins. Add the remaining sage and season to taste with salt and pepper.
Once everything is cooked, stir the brussels sprouts and sweet potato into the bowl with the rest of the stuffing. Place the turkey steaks on a chopping board and thinly slice. Dived the stuffing between your plates with the turkey slices on top. Spoon over the sagey pan-sauce. Tuck in!