escalope of Turkey with Gruyere cheese, wild mushroom, spinach dauphinoise and purple sprouting broccoli
A nice winter dish and a lighter way to cook and serve turkey this is effectively a Cordon Bleu. It is a really good way of cooking escalopes as it keeps in the moisture on what can be quite a dry cut. The name Cordon Bleu refers to a prime piece of white meat such as chicken, turkey or veal that has been flattened, rolled and stuffed with cheese and coated in breadcrumbs. It is then deep fried. A slice of ham is often added to the stuffing.
For this dish a White Turkey would be good as they tend to have larger breasts and a subtler taste. The Bronze or Norfolk Black are much better choices for roasting birds as they are slower growing with stronger gamier flavours. But which ever you use try to buy local and free range.
Broccoli is an amazing vegetable. There is a variety for every season. Purple sprouting in winter, regular broccoli in spring and tenderstem from mid-summer to mid-November. Any will suit here but keep it seasonal and UK grown!