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    Maple-Glazed Turkey with Mushrooms and Sage

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    Maple-Glazed Turkey with Mushrooms and Sage

    Celebrate American Thanksgiving with a turkey dinner just like the original settlers. This easy but tasty dish, uses turkey breast steaks.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 6


    • 2 tbsp sunflower oil
    • 6 Waitrose Fresh Turkey Breast Steaks
    • 250g organic chestnut mushrooms, cleaned and halved
    • 15g pack fresh sage leaves, ½ roughly chopped, ½ left whole
    • 2 cloves garlic, thinly sliced
    • 5 tbsp whisky, such Jack Daniel's Tennessee Whiskey (optional)
    • 4 tbsp Waitrose No.1 Medium Maple Syrup
    • 150ml chicken stock


    1. Heat the oil in a large frying pan with a lid. Add the turkey steaks and fry for 6-8 minutes, turning occasionally, until almost cooked through (you may need to do this in batches).
    2. Stir the mushrooms, chopped sage and garlic into the pan, cover and cook for 2-3 minutes.
    3. Pour in the Jack Daniel's, if using, and boil rapidly to reduce the liquid by half. Add the maple syrup and chicken stock, return to the boil and simmer for 4-5 minutes, until the liquid has reduced to a sticky glaze and the turkey is thoroughly cooked, the juices run clear and there is no pink meat. Season to taste and garnish with the remaining whole sage leaves. Serve with basmati and wild rice, and mini sweetcorn cobs (find them in the freezer cabinets).

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    Cook's tips

    Don't overcrowd the pan when cooking the turkey, otherwise you will create too much steam and not get a rich brown colour. If cooking the steaks in batches, return them all to the pan before adding the mushrooms.


    Average user rating

    4 stars