Turkey Steak Recipes

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

TURKEY SALISBURY STEAKS

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, onion, Worcestershire sauce, steak sauce, garlic and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties. Place remaining bread crumbs in a shallow bowl. Press patties into crumbs, patting to help coating adhere., In a large nonstick skillet, heat 1-1/2 teaspoons oil over medium heat. Add patties; cook 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan., In same pan, heat 2 tablespoons oil over medium heat. Stir in flour until smooth; gradually whisk in broth, Worcestershire sauce and steak sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in mushrooms. Return patties to pan. Reduce heat; simmer, covered, 2-3 minutes or until heated through.

TURKEY STIR-FRY

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

TURKEY SALISBURY STEAK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.
• Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.

TURKEY STEAKS WITH MUSHROOM GRAVY

Steps:

• Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
• Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
• Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
• Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
• A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.