• 600 grams turkey steaks
  • 1/2 lemon juice
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon thyme
  • 1 leek (white part only, save the rest to make soup)
  • 3 carrots
  • 25 grams olive oil
  • salt (to taste)
  • freshly ground pepper
  • 200 grams potato sticks
  • 800 grams milk
  • 70 grams wholemeal flour
  • 30 grams oil
  • 1/2 lemon
  • salt (to taste)
  • nutmeg
  • pepper
  • 2 tablespoons Azores island cheese
  • 50 grams bread (preferably whole wheat)
  • 2 garlic cloves


  1. Dice the steaks in small cubes and season with salt, pepper and thyme.
  2. Chop the onion and garlic, grate the carrots and cut the leek into thin slices.
  3. Sauté with olive oil.
  4. Add the turkey and cook on low heat until the meat is soft and tender.
  5. Preheat the oven to 350ºF.
  6. Prepare the Béchamel sauce:
  7. Heat the oil and add the flour.
  8. Stir well until the flour is cooked.
  9. Gradually add the preheated milk slowly, stirring constantly to avoid lumps forming.
  10. Season with salt, pepper and nutmeg.
  11. (If eventually the sauce becomes lumpy, mash with the magic wand and go into the strainer)
  12. Place the stuffed turkey in a refractory tray and add the potato sticks, this trick will result in less fat.
  13. Add a cup of béchamel sauce and mix well.
  14. After smoothing the surface, spread the remaining béchamel sauce.
  15. Grind the ingredients for the coating and spread to cover the top.
  16. Brown in the oven for 20 minutes or until the bread is golden.
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