Turkey Breast Steaks, Prune Gravy, Red Cabbage

Name: Turkey Breast Steaks, Prune Gravy, Red Cabbage
Yield: enough for 2
Ingredients: an onion; a thick slice of butter; a small carrot; a rib of celery; all-purpose flour – 2 tablespoons; soft, pitted prunes – 7 ounces (200g); a few sprig of thyme; bay leaves – 2; dry Marsala – scant 1 cup (200ml); light stock or, at a push, water – 2 cups (500ml); a little butter; turkey steaks – 4, about 4 ounces (125g) each; a few leaves of thyme

December 14, 2011

As cuts of meat go, the turkey breast steak is a relatively new one and will please those who like their protein neat, mild, and fat free. This addition to the meat counter has its advantages for a quick supper. It can be sizzled in butter with a few aromatics (bay, black pepper, thyme sprigs, and a curl of orange rind tend to cheer it up). Turkey still reeks of Christmas, but the white meat less so than the legs, which always smell like a roasting Christmas lunch. Red cabbage makes a satisfactory accompaniment. Go further, with a few prunes and a bottle of Marsala, and you have something approaching a joyful Sunday lunch, though without a bone to pick.

Recipe notes

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