Simple turkey 'olives'

    1 hour 40 min

    Quick-cook turkey steaks are rolled round stuffing and cooked in a rich sauce. Reminiscent of the popular 70s recipe, beef olives, but cheaper, healthier and just as delicious.

    7 people made this

    Serves: 6 

    • 6 quick-cook turkey steaks
    • 2-3 tbsp seasoned flour
    • 60g stuffing mix, made up with 180ml boiling water
    • 2 tbsp oil
    • 1 large onion, sliced
    • 350ml stock (a chicken stock cube is fine)
    • 3 teaspoons sun-dried tomato paste
    • salt and pepper to taste
    • thin string

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Heat oven to 180C (160C fan) /gas mark 4
    2. Spread each turkey steak with tomato paste and then stuffing mix.
    3. Roll up and secure with string, two strings for each roll, about 3cm apart, and toss in seasoned flour.
    4. Heat the oil in a frying pan and brown the turkey olives, turning frequently. Remove to a lidded casserole dish big enough for them to lie side by side, and sprinkle the sliced onion over.
    5. Add the stock to the frying pan and bring to the boil, stirring continuously. Season to taste, then pour the thickened stock over the meat and onions.
    6. Cover tightly and cook for 60-90 minutes until meat is tender and onions well cooked. If sauce gets too thick during cooking, thin it with a little boiling water.
    7. Remove the string before serving.

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