Make cheap meals that taste great and are low in fat by replacing your usual meat with turkey. A delicious new campaign fronted by celebrity chef Marco Pierre White is encouraging Brits to eat more turkey. We’ve got some tasty, cheap recipes to suit all the family.

Traditionally popular during the festive season, turkeys apparently get the elbow during the rest of year. And according to fiery chef Marco, it’s our taste buds that are missing out – “Turkey is the nation’s favourite roast on the most important day of the year, so why not all year round? Turkey has more flavour, more texture than chicken, but for many the only association with turkey is Christmas or Easter, which is down to tradition and nostalgia.”

The campaign’s slogan is ‘Change Your Meat, Not Your Menu,’. For more information on the wonders of the turkey and just how fantastically healthy its meat is, check out the Change Your Meat, Not Your Menu website.

In the meantime here are a few recipes brought to you from Marco himself. We’ve also thrown in a few meals which are proven favourites amongst mums, and will taste delicious made with turkey.

• Marco’s favourites
• Mum’s favourites

All recipes serve 4 people.

Marco’s favourites

Turkey steaks with sage and onion dressing

Ingredients

For the turkey steak

• Oil for greasing
• 4 turkey breast steaks
• 100g/4oz prepared sage and onion stuffing, cooled
• 100g/4oz sausage meat
• 2 shallots finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• freshly ground black pepper
• Sprigs of watercress to finish

For the sherry jus

• 200ml/7floz rich sherry
• 2 tsp concentrated liquid beef stock
• 50g/2oz unsalted butter

Method

• Preheat the oven to 200 C/400 F/Gas Mark 6 and place the turkey steaks on a lightly oiled large baking tray.
• Mix the made-up stuffing, sausage meat, shallots, herbs and pepper.
• Top each turkey steak with stuffing pressing lightly to cover. Smooth over the stuffing with water using your fingertips. Bake on the top shelf of the over for 15 minutes or until the turkey has cooked through.
• Bring half the sherry to the boil and simmer until reduced by half. Add the remaining sherry, return to the boil then simmer until reduced by half again.
• Remove the saucepan from the heat and stir in the stock. Gradually whisk in the butter until blended. Return to the heat and simmer, stirring, until the jus has thickened slightly.
• Serve the turkey steaks with cocktail sausages wrapped in bacon, caramelised baby onions and chestnuts and cranberry sauce. Spoon over the sherry jus and garnish with sprigs of watercress.

Turkey Welsh rarebit

Ingredients

• Oil for greasing
• Salt and freshly ground black pepper
• 4 turkey breast steaks
• 4 tbsp fresh tomato puree (or sieved passata)
• 30ml/1 fl oz milk
• 225g/8oz cheddar cheese, grated
• 2 tsp plain flour
• 2 tsp dried white breadcrumbs
• 2 tsp English mustard powder
• 1 egg yolk
• Dash of Worcestershire sauce
• Parsley sprigs to garnish

Method

• Preheat the oven to 200 C/400 F/Gas Mark 6. Lightly grease a large baking tray with a little oil. Season the turkey steaks with salt and pepper and place them onto the tray
• Top each turkey steak with tomato puree and spread over to the edges.
• Bring the milk to the boil in a saucepan. Remove from the heat and add all the cheese. Stir until melted before adding the flour, breadcrumbs and mustard.
• Place the mixture in a food processor, add the egg yolk and Worcestershire sauce and blend until smooth.
• Divide the mixture into 4 parts and gently pat out each the same size as the turkey steaks. Lay the topping over each steak and gently press down to fit right to the edges and smooth over. Bake on the top shelf of the oven for 15 minutes or until the turkey has cooked through and the topping is golden. Serve garnished with sprigs of parsley.

Turkey Napolitana – Moneymagpie’s favourite!

Ingredients

• Oil for greasing
• 4 turkey breast steaks
• Salt and freshly ground black pepper
• 4 tbsp fresh tomato puree (or sieved passata)
• 125g/5oz mozzarella, thinly sliced
• Chopped black olives, basil leaves
• Olive oil to garnish

Method

• Preheat the oven to 200 C/400 F/Gas Mark 6. Lightly grease a large baking tray with a little oil. Arrange the turkey steaks onto the tray and season with salt and pepper.
• Spread a tablespoon of tomato puree over each turkey steak and top with mozzarella slices to cover.
• Bake on the top shelf of the oven for 15 minutes or until the turkey has cooked through and the mozzarella has melted and is slightly golden.
• Serve the turkey steaks with chopped black olives, basil leaves and a drizzle of olive oil.

Mum’s favourites

Turkey Spaghetti Bolognese

Ingredients

• 45ml olive oil
• 1 onion, chopped
• 1 celery, chopped
• 1 clove of garlic, crushed
• 700g turkey thigh mince
• 400g can chopped tomatoes
• 15ml tomato puree
• 1 chicken stock cube
• 300ml water
• 400g spaghetti
• (To serve) Parmesan cheese and bread

Method

• Heat the olive oil in a large frying pan.
• Add the onion, celery and garlic.
• Stir and soften over a steady heat for 3-4 minutes.
• Stir in the turkey mince and brown.
• Add the tomatoes, tomato puree, crumble in the stock cube and add 300ml water.
• Stir to simmer and cook for 25 minutes.
• Cook spaghetti from pack instructions.
• Serve with a green salad, a sprinkle of parmesan and hot crusty bread.

Turkey Chilli Con Carne – Moneymagpie’s favourite!

Ingredients

• 45ml olive oil
• 1 onion, chopped
• 1 celery, chopped
• 1 clove of garlic, crushed
• 700g turkey thigh mince
• 15ml chilli powder
• 400g kidney beans, drained
• 400g can chopped tomatoes
• 30ml tomato puree
• 1 chicken stock cube
• 300ml water
• 300g rice
• (To serve) Guacamole or sour cream.

Method

• Heat the olive oil in a large frying pan.
• Add the onion, celery and garlic.
• Stir and soften over a steady heat for 3-4 minutes.
• Stir in the turkey mince and brown.
• Add the chilli powder, kidney beans, tomatoes, tomato puree, crumble in the stock cube and add 300ml water.
• Stir to a simmer and cook for 25 minutes.
• Put the rice in a saucepan with 60oml of boiling water, add a good pinch of salt, stir to a simmer and cook uncovered for 15 minutes.
• Switch off the heat, cover and leave to stand for 5 minutes.
• Serve with guacamole or sour cream.

Turkey stir fry

Ingredients

• 200g turkey breast meat, cut into small pieces
• 1/4 tsp chilli powder
• 1 tbsp clear honey
• 4 tbsp light soy sauce
• 1 1/2 tbsp fresh coriander, chopped
• 2 tbsp white wine vinegar
• 1 tbsp oil
• 1 red pepper, sliced
• 100g baby corn, sliced in half lengthways
• 100 mange tout
• (To serve) Noodles or boiled rice

Method

• Combine the chilli, honey, soy sauce, coriander and white wine vinegar. Add the turkey and mix well and marinate for at least 30 minutes in the fridge.
• Heat the oil in a stir fry pan and add the turkey. Stir fry for around 3-4 minutes or until the turkey is cooked. Remove turkey and set aside.
• Add a little extra oil to the pan and then gently fry the pepper, baby corn and mange tout for 2-3 minutes.
• Add the turkey and marinade back into the pan and cook for a further 2 minutes until heated through.
• Serve immediately with noodles or rice.

Tried our turkey recipes? Got another crowdpleasing dish that won’t break the bank? Let us know about it on the MoneyTalk Forum.