Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cheesy Turkey Wraps in a Fresh Orange Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Cheesy Turkey Wraps in a Fresh Orange Sauce

      Download the audio file.

    Cheesy Turkey Wraps in a Fresh Orange Sauce

    These turkey steaks stuffed with tangy blue cheese are great served with crushed new potatoes.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 3 large oranges
    • 500g pack Waitrose Turkey Breast Steaks
    • 150g Cropwell Bishop Blue Shropshire Cheese, crumbled
    • 50g walnuts, roughly chopped
    • ½ x 20g pack fresh coriander, finely chopped (reserve some to garnish)
    • 1 tbsp olive oil
    • 125ml pastis or Pernod (optional)
    • 1 tbsp wholegrain mustard
    • 50g butter


    1. Squeeze the juice from 2 of the oranges. Grate the zest from the remaining orange, peel then cut the flesh into segments. Set aside.
    2. Preheat the oven to 190°C, gas mark 5. Place the turkey steaks between 2 sheets of clingfilm and tenderise them with a rolling pin to form thin escalopes. Cut each breast in half and season with a little freshly ground black pepper. Divide the cheese between the turkey pieces then scatter over the walnuts and coriander. Carefully roll up the turkey and secure with cocktail sticks to prevent the cheese oozing out during cooking.
    3. Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden. Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked. There should be no pink meat and the juices should run clear.
    4. Tip any excess fat out of the pan and return to the heat. Pour in the orange juice and zest plus the pastis or Pernod (or use 125ml extra orange juice) and bring to the boil. Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally. Then add the orange segments and warm through.
    5. Remove the cocktail sticks from the escalopes. Pour over the sauce and garnish with the reserved coriander leaves. Serve with crushed boiled potatoes and wilted spinach.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Shropshire Blue is a tangy orangecoloured blue-veined cheese. Other creamy blue cheeses, such as Stilton, also work well in this dish.


    Average user rating

    2 stars