Turkey Fillet in Gueuze with Apricots

A rich and tasty turkey dish.


Serves 6

Cook time

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  • 450g or 8-9 apricots
  • 500ml Gueuze (Belgian beer)
  • 1 onion
  • 2 garlic cloves
  • 1kg turkey fillets
  • freshly ground pepper
  • salt
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • a few sprigs of rosemary
  • 100ml chicken stock


If you use dried apricots, leave them to soak for 1 hour in 250ml of water and drain.

Chop the onion finely and crush the garlic. Cut the turkey fillet into dice and season with freshly ground pepper and salt.

Heat the butter and oil in the casserole and sauté the turkey dice on all sides until brown. Reduce the heat and add 4 apricots finely chopped with the beer, chopped onion, garlic, a sprig of rosemary and the stock. Let everything simmer slowly for 1 hour, stirring occasionally.

Drain the cooking sauce into a jug retaining the casseroles contents and remove the rosemary spring. Strain the cooking sauce to remove any lumps and pour it back into the casserole. Add the remaining apricots cut in half and season once more to taste with salt and freshly ground pepper. Serve with the remaining rosemary finely chopped and stirred through.