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Turkey Saltimbocca

Turkey Saltimbocca

with Creamy Mushroom Tagliatelle

The Italian word saltimbocca loosely translates as ‘jump in the mouth’. This dish is traditionally made with veal, ham and sage. We have mixed it up a little in this recipe, using turkey in place of veal. Paired with creamy mushroom tagliatelle, we think it truly lives up to its name and will make your taste buds dance!

Cereals containing gluten

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 war 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.

Preparation Time40 minutes
Cooking time


serving amount


Chestnut Mushrooms


Turkey Steak


Serrano Ham




White Wine Vinegar

(Contains Sulphites)


Chicken Stock Pot


Wheat Tagliatelle

(Contains Cereals containing gluten)


Creme Fraiche

(Contains Milk)

Not included in your delivery




Nutritional information

Energy (kcal)661 kcal
Energy (kJ)2766 kJ
Fat19 g
of which saturates12 g
Carbohydrate69 g
of which sugars7 g
Protein51 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Cling Film
Grill Pan
Large Frying Pan


Do the prep

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Roughly chop the chestnut mushrooms. Put each turkey steak between two sheets of clingfilm and bash with a frying pan until about 1cm thick. Season with a pinch of salt and a grind of black pepper, then place one or two slices of serrano ham over the top. Pick the sage leaves from their stalks (discard the stalks).

Fry the Sage

Heat a splash of oil in a frying pan on medium heat. Add the sage leaves and fry until just crisp, 30 seconds. Immediately remove the leaves from the pan and set aside on some kitchen paper. TIP: Be careful not to let them burn! Pop your kettle on.

Cook the Turkey

Put the (now empty) frying pan back on medium heat and add a drizzle of oil. Lay the turkey in the pan, ham-side up. Fry until browned, 4-5 mins. Turn carefully and fry the other side for another 4-5 mins. TIP: The turkey is cooked when it is no longer pink in the middle. Meanwhile, put a drizzle of oil in another frying pan, also on medium heat. Cook the mushrooms for 5 mins. Then set aside.

Deglaze the Pan

Once the turkey is ready, remove from the pan and cover with foil to keep warm. Put the (now empty) pan on low heat. Add the white wine vinegar and allow it to evaporate. Add the chicken stock pot and boiling water (amount specified in the ingredient list). Stir and scrape all the lovely sticky bits from the bottom of the pan. This is called deglazing! Turn the heat to medium and simmer until about half the liquid is left.

Make the Sauce

While the stock is reducing, pop the tagliatelle in your pan of boiling water. Cook until ‘al dente’, about 6 mins. TIP: ’Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once the stock in the pan has reduced, stir in the crème fraîche, mushrooms and threequarters of the fried sage leaves. Allow everything to heat through.

Finish and Serve

Drain the tagliatelle in a colander, (reserving some of its cooking water). Combine it with the mushroom sauce. If the sauce is too thick, add a little pasta water to loosen it up. Serve the mushroom tagliatelle in bowls, topped with your turkey saltimbocca and the remaining sage leaves. Enjoy!

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