Turkey saltimbocca | Pocketmags.com

Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 300+ of our top selling titles.
plus Unlimited access to 25000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade Now for $14.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Turkey saltimbocca

Buon appetito!


Serves 4

Ready in about 30 minutes

500g floury potatoes, such as Maris Piper, peeled and cut into small chunks

500g celeriac, peeled and cut into small chunks

4 thin skinless turkey steaks

4 fresh sage leaves

4 slices Parma ham, visible fat removed

Low-calorie cooking spray

50ml white wine

230ml chicken stock

260g spinach

1 Boil the potatoes and celeriac for 15-20 minutes, or until tender. Meanwhile, season the turkey steaks, lay a sage leaf on top of each and wrap a slice of Parma ham around the middle, folding the ends under.

2 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the turkey and cook for 2-3 minutes on each side, until golden and cooked through. Remove from the pan and set aside.

3 Turn the heat up to high, add the wine and let it bubble for 1 minute, then add 200ml of the stock. Simmer for 4-5 minutes, or until reduced by about half. Return the turkey to the pan to heat through.

4 Drain the potatoes and celeriac and mash with the remaining stock until smooth, then season. Steam the spinach for 1-2 minutes, until just wilted, then drain well. Divide the mash and spinach between 4 plates, add a turkey steak and pour a quarter of the sauce over each.

Purchase options below
Find the complete article and many more in this issue of Slimming World - Nov/Dec 2017
If you own the issue, Login to read the full article now.
Single Issue - Nov/Dec 2017
Or 499 points
Getting free sample issues is easy, but we need to add it to an account to read, so please follow the instructions to read your free issue today.
Email Address
Annual Digital Subscription
Only $ 3.28 per issue
Or 2299 points

View Issues

About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

Other Articles in this Issue