Turkey Breast Steaks, Prune Gravy, Red Cabbage

Name: Turkey Breast Steaks, Prune Gravy, Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel and coarsely chop the onion.
2
Put it in a pan with the butter over medium heat and let it soften.
3
Scrub and dice the carrot and celery and add to the onion.
4
Let the vegetables cook until soft and lightly colored.
5
Stir in the flour and let it turn pale golden, then chop the prunes and add them with the thyme and the bay leaves.
6
Immediately pour in the Marsala and stock.
7
Decrease the heat to a simmer and let bubble quietly for twenty minutes.
8
To prepare the turkey steaks, melt the butter in a large, shallow pan.
9
Season the steaks with salt, black pepper, and the thyme leaves (dont skip the thyme).
10
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.
11
They should take about eight minutes, depending on their thickness.
12
Remove to warm plates and serve with the hot prune sauce and the red cabbage that precedes.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: an onion, a thick slice of butter, a small carrot, a rib of celery, and more.

Yes, Turkey Breast Steaks, Prune Gravy, Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!