Turkey escalopes with apple and blueberry sauce recipe

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serves: 3
Skill: easy
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 300 kCal 15%
Fat 6g 9%
  -  Saturates 1g 5%
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  • Try a new way with turkey – deliciously thin turkey breasts in a fruity sauce and served with couscous, plus it’s on the table in 15 minutes!


    • 1tbsp olive oil
    • Salt and freshly ground black pepper
    • About 275g (9oz) free-range turkey breast escalopes
    • 1 apple, quartered, cored and cut into wedges (try Pink Lady or Jazz apples)
    • A few thyme sprigs
    • 250ml bottle pressed apple juice
    • 1tsp honey
    • 60g (2oz) blueberries
    • 2tbsp dry couscous per person, to serve
    • A small handful, about 30g (1oz), frozen soya beans or peas per person, to serve


    • To make up the couscous: Put it in a bowl with the frozen vegetables, pour over enough boiling water to cover, and leave for 8-10 mins.

    • Meanwhile, heat the oil in a non-stick frying pan. Season the turkey escalopes and cook for about 2 mins on each side until browned all over. Take out of the pan and set aside in a warm oven.

    • Add the apple wedges and thyme to the pan, and cook for a few mins to brown the apple. Take out and put in the oven with the turkey.

    • Pour the apple juice into the pan, bring to the boil, add the honey and reduce the liquid by about half. Then put the turkey back in, cook for a min and add the apples and blueberries. Heat through before serving.

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