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 A Weekday Menu Recipe

Cheesy Turkey Escallops      HT  MC   40mins

Serves 4     Hot   Poultry  Pork  Main course  Gluten Wheat Free



2 tbsp Vegetable Oil

75g/3oz Mushrooms, finely chopped

1 Shallot, finely chopped

200g/7oz Cream Cheese

50g/2oz Ham, finely chopped

Salt and Black Pepper

4 Turkey Escallops




1. Heat 1 tablespoon of the oil in a large frying pan, add in the mushrooms and onions and fry gently until soft and transparent. Allow to cool.


2. In a mixing bowl, mix together the cream cheese, sautéed mushrooms, onions, diced ham, salt and pepper.


3. Add the remaining oil to the frying pan, add the escallops and cook for 10-15 minutes each side, until golden brown and thoroughly cooked through.


4. Remove the escallops onto a baking tray and pour any cooking juices from the frying pan into the cream cheese mixture. Mix well.


5. Preheat the grill to hot. Divide the cream cheese mixture into four and spoon onto each escalope smoothing the mixture to the edges. Grill for 4-5 minutes until the mixture starts to brown and slightly melts. Serve immediately.



Serving Suggestions :


Breaded Marrow Mashed Swede


Baked Nectarines



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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