Saltimbocca Turkey Steaks in Diane Sauce Recipe by Manu Feildel

Celebrity chef Manu Feildel has created some recipes cooking with turkey as part of Ingham’s Dinner Done recipe collection.

These Saltimbocca Turkey Steaks in Diane Sauce are a taste sensation. Combining tender turkey with the rich flavours of a classic Diane sauce, this dish is elegantly accompanied by a velvety potato purée and charred broccolini. You can impress everyone at the table!

Saltimbocca Turkey Steaks in Diane Sauce Recipe

Servings: 4 people
Time: 45 minutes

Ingredients

• 400g packet Ingham’s Turkey Breast Steaks
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• Salt and pepper, to taste
• 4 slices prosciutto (60g)
• 8 fresh sage leaves
• 50g salted butter, chopped
• 2 x 150g pouches Diane Sauce by Manu
• Charred broccolini, to serve

Potato Purée

• 1kg (4) Desiree potatoes, peeled, chopped
• 50g salted butter, chopped, softened
• 1⁄2 cup milk, warmed
• Salt and pepper, to taste

Method

1. To make potato purée, place potatoes in a stockpot of lightly salted, cold water.
   Bring to a boil over high heat. Reduce to low and simmer for about 12-15 minutes or until tender. Drain well, then return to the pan and shake over a low heat to allow any excess moisture to evaporate. Remove. Push the potato through a ricer or fine-mesh sieve into a bowl. Stir in butter and warm milk. Season with salt and pepper.
2. Meanwhile, place turkey in a bowl with oil and garlic, then season with salt and
   pepper. Toss to coat.
3. Place prosciutto on a clean board and top each slice with turkey. Fold one short side over, then top with sage leaves and secure with toothpicks.
4. To cook turkey, melt butter in a large frying pan over medium-high heat. Cook turkey, for 2 to 3 minutes on each side, or until browned and cooked through.
   Transfer to a plate and remove and discard toothpicks. Drain excess butter from the pan, then return the pan to heat.
5. Add the Diane sauce to the pan and bring to a boil. Return the turkey steaks, then remove the pan from heat.
6. Serve turkey with potato purée and charred broccolini.

To learn more about Ingham’s, its range of turkey products, and Ingham’s Dinner Done, visit inghams.com.au/dinner-done

About Inghams

Ingham’s has twenty Turkey farms, which are located in New South Wales based on the Macarthur region in South-West Sydney to the Southern Highlands. All farms are family-owned and operated. 

Ingham’s is the largest integrated poultry producer across Australia and New Zealand, employing 8,000 people. It supplies locally farmed chicken, turkey and plant-based protein products to major retailers, quick-service restaurant (QSR) operators, food service distributors, wholesalers and export channels. Ingham’s was incorporated in March 2016 and is listed on the ASX as Inghams Group Limited.

Ingham’s is proud to participate in the RSPCA Approved Farming Scheme as a Producer in Australia, with animal welfare and sustainability as two of the company’s top priorities. For more information, visit the Ingham’s website.