Be Inspired by Marco Pierre White in his support of the Change Your Meat not Your Menu Campaign

(www.changeyourmeatnotyourmenu.co.uk)

Serves 4

Ingredients

Turkey steaks

•Oil for greasing
•4 turkey breast steaks
•100g/4oz prepared sage and onion stuffing, cooled
•100g/4oz sausage meat
•2 shallots, finely chopped
•1 tbsp fresh parsley, chopped
•1 tbsp fresh sage, chopped
•Freshly ground black pepper
•Sprigs of watercress to garnish

For the Sherry Jus

•200ml/7floz rich sherry
•2 tsp concentrated liquid beef stock
•50g/2oz unsalted butter

Method

•Preheat the oven to 200 C/ 400 F/ Gas Mark 6. place turkey steaks on a lightly oiled large baking tray
•Mix the made-up stuffing, sausage meat, shallots, herbs and pepper.
•Top each turkey steak with stuffing pressing lightly to cover. Smooth over the stuffing with water using your fingertips. Bake on the top shelf of the oven for 15 minutes or until the turkey has cooked through
•Bring half the sherry to the boil and simmer until reduced by half. Add the remaining sherry, return to the boil then simmer until reduced by half again.
•Remove the saucepan from the heat and stir in the stock. Gradually whisk in the butter until blended. Return to the heat and simmer, stirring, until the jus has thickened slightly

•Serve the turkey steaks with cocktail sausages wrapped in bacon, caramelised baby onions and chestnuts and cranberry sauce. Spoon over the sherry jus and garnish with sprigs of watercress.

Change Your Meat Not Your Menu is supported by Bernard Matthews Farms

(www.changeyourmeatnotyourmenu.co.uk)