Turkey in cream sauce
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Turkey fillet and cream - a very harmonious combination
The meat can be taken from the breast or thighs of the turkey. You can serve anything as a side dish for this dish, for example: cereals, pasta or potatoes. Cream is suitable for almost any fat content, but cheese is suitable: hard or semi-hard. Provencal herbs and allspice varieties are good as spices.
Ингредиенты
Turkey fillet - 600-800 g
Cream (10-20%) - about 1 cup
Cheese - 50 g
Starch - 1-1.5 tbsp. l.
Dry aromatic herbs - 2 pinches
Olive oil - for frying
Allspice - to taste
Fresh herbs - for serving
Salt - to taste
Рецепт
1. Cut the turkey fillet (here from the thighs) into pieces, add a little salt, and sprinkle generously with spices.
2. Add starch (corn starch here) and mix. Leave for 15-20 minutes.
3. Next, brown the turkey pieces on all sides in a frying pan with olive oil over high heat.
4. Pour cream into the fried pieces and after boiling, stir, reduce heat to medium or low. Simmer covered.
5. While the turkey is braising in the creamy sauce, prepare the side dish. Thin spaghetti cooks the fastest, i.e. capellini - 3 minutes or couscous - 5 minutes, for my taste - these are the most suitable instant side dishes for this dish.
6. At the end of cooking, add grated cheese and fresh aromatic herbs to the turkey in a creamy sauce. I added some dwarf basil leaves that grow on my windowsill. Bon appetit!