Turkey in Sauce feature tender turkey steaks cooked in a delicious, refreshing creamy dill sauce with a hint of lemon. Low in fat, simple and easy to make, ready in as little as 20 minutes! You can make it using either turkey breast steaks or leftover turkey (instructions for both included in the post).
Check out also this easy turkey stroganoff!
This Turkey in Sauce makes a delicious, easy meal perfect for any occasion. This is a Polish-style recipe, with lots of fragrant dill and a touch of sour cream. The sauce is light, made without heavy cream, perfect to pair with delicate turkey breast meat.
Ingredients and substitutions
- Turkey: use skinless turkey breast steaks or turkey leftovers (these can be cut into smaller pieces/diced if preferred).
- Butter: used to make the sauce.
- Flour: if you want to serve this recipe gluten free you can use cornstarch/cornflour instead (1 and ⅔ tablespoons).
- Mustard.
- Dill: for best results it’s important to use fresh dill rather than dried.
- Stock: use either chicken or vegetable stock.
- Sour cream: adds a hint of sourness.
- Lemon zest: essential for enhancing the flavour of the turkey as well as the sauce (a similar recipe where I’ve used lemon zest is chicken potato bake).
- Pepper: I strongly recommend using white pepper as it’s delicious with poultry, particularly if accompanied by a light white sauce.
- Oil: either vegetable or light olive oil are fine to use.
Equipment you’ll need
Rolling pin.
Large shallow pan with lid.
Whisk.
How to make turkey in sauce: step-by-step instructions
1.Season turkey: Place your turkey steaks on top of a large board and season both sides with salt and pepper.
2. Tenderize turkey: Cover with plastic wrap and using a rolling pin beat each steak lightly and briefly (avoiding making the meat too thin). The aim is to tenderize the steaks, not to flatten them further.
3. Sear turkey: In a large shallow pan heat 1.5 tablespoons of oil, add the turkey and cook for about a minute on each side over a medium/high heat until lightly browned (the meat should NOT be cooked through at this point). You will probably need to do this in 2 batches. Remove the meat from the pan and place in a large bowl while you make the sauce.
4. Make sauce base: Using the same pan melt the butter, add the flour and whisk until smooth.
5. Add stock: Add some of the stock and whisk in until the mixture thickens. Add the rest of the stock and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat.
6. Finish sauce: Add the mustard, white pepper, sour cream and whisk in until smooth and creamy. Add the dill and lemon zest and stir until thoroughly incorporated. Pour the turkey juices (which will have collected in the bottom of the bowl) into the sauce and stir to combine. If the sauce is too thick add a bit more stock.
7. Finish cooking: Add the seared turkey steaks, coat in the creamy sauce, cover and cook for 2 minutes or until the meat is fully cooked (no longer pink inside). Be careful not to overcook the meat. Serve immediately.
How to make creamy turkey ahead
Turkey steaks with creamy sauce can be easily prepared ahead and there is a simple method of ensuring the meat isn’t overcooked. Here is how to do it:
Follow the steps as per Instructions above but do not cook the turkey once you’ve combined it with the sauce. If you want to serve this dish the next day cool it completely, cover and refrigerate overnight. If you are planning to serve it the same day set aside, covered, for up to 4-5 hours.
When you are ready to serve your turkey steaks in sauce bring the dish to the boil then cover and cook for 2 minutes or until the meat is no longer pink in the centre. Serve immediately.
How to make turkey with sauce using leftover turkey
1) Prepare the turkey by slicing or cutting it into chunks (omit the first 3 steps of Instructions).
2) Make the sauce as in Steps 4-6 (there’ll be no turkey juices to add).
3) Add the cooked turkey, stir, heat up and serve immediately.
Serving suggestions
These turkey cutlets in creamy sauce are delicious with boiled or mashed potatoes or rice. If you are serving it around Thanksgiving or Christmas most leftover vegetable sides (such as mashed rutabaga, braised carrots and red cabbage) would also work well.
Dill makes a delicious pairing with beets so you can confidently serve your turkey cutlets in sauce with creamy shredded beets or beet salad.
Variations
Use chicken breast instead of turkey.
Add leftover vegetables along with the meat (if making this dish using leftover turkey).
Top tips
- Use either raw turkey steaks or leftover turkey.
- I recommend tenderising the meat (if using raw) with a rolling pin before searing the turkey.
- Your seared turkey steaks will release juices – it’s important to add them into the sauce for more flavour.
- Try not to overcook the turkey. After you’ve assembled the dish cook it only until the meat is no longer pink in the centre.
- Leftovers can be refrigerated for up to 3 days (if using leftover turkey to make this dish it’s best to eat it within a day or 2). You may have to add a few drops of water to loosen the consistency of the sauce when reheating the dish.
- Freeze for up to 3 months. Defrost in the fridge overnight.
More turkey breast recipes to try next
Check out also these other delicious, healthy meal ideas including more turkey recipes!
Recipe
Turkey Steaks in Dill Sauce
Equipment
- Rolling Pin
- Large shallow pan with lid
- Whisk
Ingredients
- 1½-2 pounds (800-900 g) turkey steaks or leftover turkey, see Notes*
- 1½ tablespoons butter
- 1½ tablespoons flour
- 1⅓ cups (320 ml) chicken/vegetable stock adjust the amount to your taste
- 1 teaspoon Dijon mustard
- 1½-2 tablespoons fresh dill finely chopped
- 1 teaspoon white pepper or to taste
- Zest of 1 lemon
- 1½ tablespoons sour cream
- 1½ tablespoons vegetable/olive oil
Instructions
- Season turkey: Place your turkey steaks on top of a large board and season both sides with salt and pepper.
- Tenderize turkey: Cover with plastic wrap and using a rolling pin beat each steak lightly and briefly (avoiding making the meat too thin). The aim is to tenderize the steaks, not to flatten them further.
- Sear turkey: In a large shallow pan heat 1.5 tablespoons of oil, add the turkey and sear for about a minute on each side over a medium heat (the meat should NOT be cooked through at this point). You will probably need to do this in 2 batches. Remove the meat from the pan and place in a large bowl while you make the sauce.
- Make sauce base: Using the same pan melt the butter, add the flour and whisk until smooth.
- Add stock: Add some of the stock and whisk in until the mixture thickens. Add the rest of the stock and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat.
- Finish sauce: Add the mustard, white pepper, sour cream and whisk in until smooth and creamy. Add the dill and lemon zest and stir until thoroughly incorporated. Pour the turkey juices (which will have collected in the bottom of the bowl) into the sauce and stir to combine. If the sauce is too thick add a bit more stock.
- Finish cooking: Add the seared turkey steaks, coat in the creamy sauce, cover and cook for 2 minutes or until the meat is fully cooked (no longer pink inside). Be careful not to overcook the meat. Serve immediately.
Notes
- Use either raw turkey steaks or leftover turkey.
- I recommend tenderising the meat with a rolling pin before searing the turkey.
- Your seared turkey steaks will release juices – it’s important to add them into the sauce for more flavour.
- Try not to overcook the turkey. After you’ve assembled the dish cook it only until the meat is no longer pink in the centre.
- Leftovers can be refrigerated for up to 3 days (if using leftover turkey to make this dish it’s best to eat it within a day or 2). You may have to add a few drops of water to loosen the consistency of the sauce when reheating the dish.
- Freeze for up to 3 months. Defrost in the fridge overnight.
- *To make this recipe using leftover turkey: 1) Prepare the turkey by slicing or cutting it into chunks (omit the first 3 steps of Instructions). 2) Make the sauce as in Steps 4-6 (there’ll be no turkey juices to add). 3) Add the cooked turkey, stir, heat up and serve immediately.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these turkey steaks in creamy sauce I'd love to know your thoughts. Let me know in the comments below, thanks:)
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