Sautéed Turkey and Mushrooms tossed in a Creamy White Wine Cream Sauce- the perfect addition to your Thanksgiving dinner!
|1||Maple Leaf Prime Naturally® Boneless Turkey Breast|
|.25 cup||(60 mL) All-purpose flour|
|.5 tsp||(1 mL) Ground black pepper|
|.5 tsp||(2 mL) Salt|
|.25 tsp||(1 mL) Paprika|
|2 tbsp||(30 mL) Butter, divided|
|.25 cup||(60 mL) Canola oil|
|1||Medium onion, finely chopped|
|6 oz||(180 g) Sliced mushrooms|
|1.5 cups||(375 mL) Chicken broth|
|.5 cup||(125 mL) White wine|
|2 tsp||(10 mL) Chopped fresh rosemary|
|2 tsp||(10 mL) Chopped fresh parsley|
|.75 cup||(175 mL) Whipping cream (35%)|
CUT turkey into bite-size cubes. Combine flour, salt, pepper and paprika and place in a re-sealable plastic bag along with turkey and toss to coat.
HEAT a large skillet to medium-high heat. Add 1 tbsp (15 mL) of butter and the oil to the pan. Sauté the turkey pieces a few at a time until browned and the internal temperature has reached 175°F (80°C), about 5-6 minutes. Remove and set aside.
ADD remaining butter to the same skillet along with onion and mushrooms. Sauté until onions are soft and fragrant, about 4 minutes. Add the white wine to deglaze the pan, gently scraping any browned bits from the bottom of the pan. Allow to simmer until the wine has reduced to about half. Add the broth, rosemary and garlic. Continue to simmer briskly for a few minutes more. Return the turkey pieces to the pan and add the cream. Bring to a simmer and cook until the sauce has reached a consistency where it will coat the back of a spoon.
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