Stuffed Turkey Breast Steaks with Gravy
- Low carb
Ingredients
- 1 skinless boneless turkey breast (about 1-1/2 lb/750 g)
- 1/4 tsp (1 mL) each salt and black pepper
- 1 tbsp (15 mL) (approx) vegetable oil
- 2 tsp (10 mL) cornstarch
- 1-1/2 cups (375 mL) turkey or vegetable stock
- 2 tbsp (30 mL) brandy
- Dash browning or dark soy sauce (optional)
- Sausage Stuffing:
- 1 tbsp (15 mL) vegetable oil or butter
- 1 onion, finely chopped
- 1 stalk celery with leaves, finely diced
- 1 clove garlic, minced
- 1 pork sausage, casing removed (about 4 oz/125 g)
- 4 fresh sage leaves, chopped, or 1/2 tsp/2 mL crumbled dried sage
- 3/4 cups (175 mL) fresh bread crumbs
- 1/4 cup (60 mL) chopped fresh parsley
- 1 egg yolk
- Pinch each salt and black pepper
Preparation
Sausage Stuffing: In small skillet, heat oil over medium-high heat; sauté onion until light golden, 4 to 5 minutes. Add celery and garlic; sauté until celery is soft, 2 to 3 minutes. Reduce heat to medium. Add sausage and sage; fry, breaking up sausage meat, until meat is no longer pink, 2 to 3 minutes. Transfer to bowl; let cool. Stir in bread crumbs, parsley, egg yolk, salt and pepper. Set aside.
At slight angle, cut turkey breast crosswise into quarters. Cut each quarter in half horizontally, to within 1 inch/2.5 cm from edge; open like book. Top one side of each with one-quarter of the Sausage Stuffing; fold other side over and secure with 1 or 2 toothpicks. Sprinkle all over with salt and pepper.
In ovenproof skillet (preferably cast iron), heat just enough oil to coat bottom of pan; add turkey and cook until lightly browned, about 2 minutes. Turn over turkey and transfer skillet to 400F/200C oven; roast until turkey is no longer pink in centre of thickest part, 9 to 10 minutes.
Meanwhile, in small bowl, stir together cornstarch and 1 tbsp/15 mL of the stock; set aside.
Transfer turkey to warmed serving platter and remove toothpicks; keep warm. Pour fat from skillet; over medium-high heat, add brandy and cook, stirring with wooden spoon, until thickened and syrupy. Stir in remaining stock and bring to boil; cook, stirring, until reduced to 1 cup/250 mL. Stir in cornstarch mixture and cook, stirring, until thickened, about 30 seconds; stir in browning, if desired, to darken. Pour some sauce over turkey; serve remainder on side.
Makes 4 servings.
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