Ingredients
1 bunch spinach
steaks Turkey
salt
ground black pepper
nutmeg
1 lemon juice
butter to taste
sage leaves
2 garlic cloves
apples unpeeled and cut in quarters, to taste
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Small enameled saucepan — warming sauces, melting butter, reheating
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Small enameled saucepan — warming sauces, melting butter, reheating
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Wash spinach leaves, and scald them in boiling water. Set aside. Season the turkey with salt, pepper, nutmeg, and lemon juice. In a frying pan with the butter and the sage leaves, grill the steaks lightly on one side and then the other, turning them until they are to your liking. Place steaks on a serving plate. Add the chopped garlic to the same butter (if it's not burned), and as soon as it's golden, add the spinach, and saute. Add the apple quarters, and let them caramelize and gain some color. Remove from heat, and garnish the turkey fillets.