Alternatives to Turkey

Turkey Cordon Bleu


4 turkey breast steaks

1 lemon

200g breadcrumbs

60g unsalted butter

2 tblsp sunflower oil

8 sage leaves, finely sliced

I pack of cooked chestnuts – chopped

Salt and freshly ground black pepper


Place the turkey steaks on a work surface and beat them out flat, about 1 cm thick.

Brush with lemon juice, season with salt and pepper and coat with the breadcrumbs.

In a heavy bottomed pan add the oil and when hot add the butter, half the sage leaves and the turkey steaks and cook, turning so as not to burn the breadcrumbs.  Remove from the pan and keep warm.

Now add the rest of the sage and the chestnuts to the pan juices and toss until warm, add a squeeze of lemon and pour over the steaks to serve.



4 turkey breast steaks

300g wild mushrooms

1 small clove of garlic, crushed

1 tbsp chopped chives

1 tbsp chopped parsley

1 tsp chopped tarragon

80ml double cream

2 egg yolks

1 tbsp grainy mustard

Salt and pepper to taste


Sauté the mushrooms in a little oil and garlic, season, remove from the pan and cool in the fridge

Once cooled, whip the cream to soft peaks, add the egg yolks, mustard and herbs and gently stir in the mushrooms.  Season to taste and leave to one side.

Beat out the turkey breasts until 1 cm thick

Toss the steaks into seasoned flour and shake off loose flour.  Heat a tbsp oil and a knob of butter in the pan and fry the steaks for a couple of minutes then turn over and cook for another minute, when ready the turkey should feel firm to the touch.

Spoon the glaze mixture on top of the steaks and place in a hot oven for one minute, then under a grill for a few seconds until the mushroom topping is glazed, brown and bubbly.



4 turkey escalopes

Plain flour for dusting, seasoned with salt and pepper


1 ham hock, cooked with the meat removed

4 thin slices of Gruyere cheese

10 chestnuts chopped

1 small onion, very finely chopped

Small bunch of parsley, chopped

6 tomatoes, peeled and de-seeded

Salt and freshly ground black pepper


Melt a little butter in a pan with a little oil, add the onion and fry for about 4 minutes or until soft, remove from the heat and add the chestnuts, ham, chopped tomatoes and parsley.  Season with salt and pepper.

Beat the escalopes to flatten them out and then dust with the seasoned flour.  Fry the floured escalopes in butter until they are firm and almost cooked through.  Remove from the pan, allow to cool slightly then spread the ham and chestnut mixture on each one and top with a slice of cheese.  Carefully arrange each stack in a greased oven proof dish and transfer to a pre-heated oven and cook for about 6 minutes, or until the cheese has melted and the meat has finished cooking.