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Sizzled Turkey Steaks With Leek & Turkey Gravy


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Rate this recipe 2.8/5 (144 Votes)


  • 6 heaped teaspoons Bisto Turkey Gravy
  • 1 large leek
  • thinly sliced
  • 1kg (2lb 4oz) potatoes
  • cut into chunks
  • 4 x 125g (5oz) turkey breast steaks
  • 2 teaspoons vegetable oil
  • Finely grated zest and juice of 1 lemon
  • Few sprigs of rosemary or thyme
  • 1 head broccoli
  • broken into florets
  • 200g (7oz) frozen peas
  • 2 tablespoons milk


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 25mins
Cost Average budget


Step 1

Sprinkle the 6 teaspoons of
Bisto Turkey Gravy Granules
into a saucepan and add 450ml
(3/4 pint) boiling water, stirring
until thickened and smooth.
Add the leek, then cook over
a very low heat for 15-20
minutes, stirring occasionally.
Add a little extra water if the
gravy reduces down too much.

Step 2

Meanwhile, put the potatoes
into a large saucepan. Cover
with boiling water and add
a pinch of salt. Cover and
simmer for 15-20 minutes,
until tender.

Step 3

Preheat a char-grill pan
or the grill. Brush both sides
of the turkey steaks with
vegetable oil, then char-grill
or grill on one side for 4-5
minutes. Turn over and sprinkle
with the lemon zest, lemon
juice and herbs. Cook for
another few minutes until done.
Check with a sharp knife –
the juices should run clear.

Step 4

At the same time, cook the
broccoli for 5-6 minutes in
boiling water, adding the peas
for the final 2 minutes. Drain
the potatoes, then mash them
with the milk and season with
black pepper. Serve with the
turkey steaks and vegetables,
with the leek and turkey gravy
poured over.

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