Carol burnett's turkey with pistachios
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | Butter |
| 6.00 | Turkey fillets; about 6 oz breast meat | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4.00 | Shallots; finely chopped | |
| 4.00 | large | Mushrooms; sliced |
| 2.00 | tablespoon | Flour |
| ⅓ | cup | Dry white wine |
| ⅔ | cup | Chicken broth |
| 2.00 | Egg yolks | |
| ½ | cup | Whipping cream |
| ⅓ | cup | Pistachio nuts; chopped |
| ¼ | teaspoon | Dried tarragon |
| 1.00 | tablespoon | Lemon juice |
Directions
Melt ¼ cup butter in large skillet. Season turkey fillets with salt and p epper; saute until golden; remove from pan, set aside. Add more butter as n eeded, saute shallots for 5 minutes; add mushrooms and saute for 5 minutes more. Sprinkle flour in; stir and cook 3 minutes; stir in wine and broth; c ook until slightly thickened. Return fillets to pan; cover and cook 15 minu tes on low heat. Beat the cream and the egg yolks together. Add some of the hot sauce from pan to cream mix; stir into hot sauce in pan. Stir until thi ckened. Add pistachios, tarragon and lemon juice. Correct seasoning if need ed.
Place fillets on hot serving platter; cover with sauce.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00