© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1. CHEDDAR JALEPENO BUTTERMILK BISCUITS
4 c flour
2 tbsp baking powder
2 tsp salt
1/3 lb unsalted butter
1-3/4 to 2 c buttermilk
1 c Cheddar cheese, finely shredded
1 jalapeno, seeded and minced
2. TURKEY SAUSAGE GRAVY
1 tsp canola oil
1/4 lb GROUND TURKEY, dark and light meat
1-1/2 oz butter
3/4 c flour
1 qt heavy cream
1 tsp ground sage
1 tsp ground fennel
1/2 tsp celery salt
Kosher salt and freshly ground black pepper To Taste
1/2 c TURKEY STOCK
3. TURKEY FRIED STEAK
3 lbs TURKEY BREAST, raw
1 c flour
2 c Japanese (Panko) bread crumbs, (do not substitute regular bread crumbs)
Kosher salt and freshly ground black pepper To Taste
1 Pint buttermilk
4. POACHED EGGS
20 large eggs
Salt As needed
Distilled white vinegar As needed
5. GARNISH
1 Bunch fresh herbs, cleaned and drained
1 qt assorted fresh berries, cleaned and drained
Note:Nutrient information refers only to the steak, gravy, eggs and biscuits that are plated.
It does not include the additional basket of biscuits included in the recipe.
1. CHEDDAR JALAPENO BUTTERMILK BISCUITS
Combine 4 cups flour, baking powder and 2 teaspoons salt in a medium bowl. Slice cold butter into 1/4 inch cubes and work into dry ingredients until mix resembles very coarse breadcrumbs.
Blend Cheddar and jalapeno into dough.
Slowly stir 1-3/4 to 2 cups buttermilk into flour and mix. Dough will be very soft and sticky. Additional buttermilk may be used, if required.
Turn onto a well-floured surface and knead into a soft ball. Roll out to about 1/2-inch thick and cut into rounds. Place on a half sheet pan (24 per pan). Bake in a preheated 425 degree F. oven for about 10-12 minutes until tops are golden brown. Hold warm for service.
Yield: 24 biscuits
2. TURKEY SAUSAGE GRAVY
Brown ground turkey in oil on medium-high heat. Reduce heat to medium and add butter to browned turkey, stirring in melted butter.
Slowly whisk in 3/4 cup flour.
Whisk in cream and blend thoroughly.
Add seasonings. Stir in turkey stock for flavoring and to desired consistency. Hold warm for service.
Yield: 20 ounces
3. TURKEY FRIED STEAK
Slice raw turkey breast into 5-ounce portions, cutting crosswise against the grain.
Pound evenly to 1/4-inch thickness.
Combine flour and Japanese bread crumbs with salt and pepper. Lightly dip turkey into buttermilk; allow excess to drip off the turkey.
Dredge turkey in the flour/breadcrumb mix.
Fry in hot oil until turkey reaches an internal temperature of 170 degrees F. and is golden brown and crisp. Drain and let rest a few minutes before plating.
Yield: 10 turkey steaks
4. POACHED EGGS
Crack eggs into small custard cups.
Per order: Fill a large skillet with water to within 1/4-inch of rim. Season water with 2 teaspoons salt and 1/4 cup vinegar. Bring water to a boil over high heat, reduce heat to a simmer. Carefully lower 2 eggs per order into simmering water. Poach until whites are completely set and yolks are medium firm, about 3-5 minutes.
Remove with a slotted spoon, allowing excess water to drain. Trim eggs.
Yield: 10 servings
5. FOR SERVICE
Cut each biscuit in half and place at the top of the serving plate. Place turkey fried steak at 6 o'clock position.
Top each biscuit half with a poached egg.
Garnish with fresh herbs and berries at 3 o'clock position.
Ladle a 2-ounce portion of turkey sausage gravy across middle of turkey steak.
Serve hot with additional Cheddar Jalapeno Biscuits in a breadbasket.
1080 Total Calories
650 Calories from Fat
73 g Total Fat
112 % Daily Total Fat
34 g Saturated Fat
170 % Daily Saturated Fat
685 g Cholesterol
228 % Daily Cholesterol
1000 mg Sodium
42 % Daily Sodium
47 g Total Carbohydrates
16 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
3 g Sugars
57 g Protein
45 % Daily Protein
2 % Daily Vitamin C
30 % Daily Calcium
35 % Daily Iron