Turkey Breast Steaks, Prune Gravy, Red Cabbage
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 information
Yield
enough for 2
Ingredients
For the Gravy
For the Turkey Steaks
Preparation
Step 1
Peel and coarsely chop the onion. Put it in a pan with the butter over medium heat and let it soften. Scrub and dice the carrot and celery and add to the onion. Let the vegetables cook until soft and lightly colored. Stir in the flour and let it turn pale golden, then chop the prunes and add them with the thyme and the bay leaves. Immediately pour in the Marsala and stock. Decrease the heat to a simmer and let bubble quietly for twenty minutes.
Step 2
To prepare the turkey steaks, melt the butter in a large, shallow pan. Season the steaks with salt, black pepper, and the thyme leaves (don’t skip the thyme). When the butter sizzles, lay the steaks in the pan and let them color on the underside before turning them over and continuing over gentle heat until tender. They should take about eight minutes, depending on their thickness. Remove to warm plates and serve with the hot prune sauce and the red cabbage that precedes.
