Turkey breasts with mushroom and chestnut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 600 gram pac premium turkey breast steaks | |
| 4 | tablespoons | Sunflower oil |
| 1 | Red onion; finely chopped | |
| 1 | 250 gram pac button mushrooms; 1/2 chopped and 1/2 | |
| ; sliced | ||
| 2 | tablespoons | Fresh sage; finely chopped |
| ½ | 439 g can chestnut puree | |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Red wine vinegar |
| ½ | 200 g tub creme fraiche | |
Directions
Cut a pocket in the turkey breasts.
Heat 2 tablespoons of oil in a large frying pan and cook the onion until softened. Add the chopped half of the mushrooms and cook slowly for 3 minutes.
Add the sage and stir in the chestnut puree. Season to taste.
Divide the mixture equally between the turkey breasts and stuff in the ready made pocket.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Heat the remaining oil in a large frying pan and cook the turkey breasts for 1 minute on each side. Place in an ovenproof dish and cover with foil before putting in the oven for 20 minutes.
Add the sliced mushrooms to the pan used for frying the turkey and cook for 3 minutes.
Add the red wine vinegar and cook until the liquid is reduced by half.
Stir in the creme fraiche and heat through before pouring over the turkey breasts.
Converted by MC_Buster.
NOTES : Chesnut puree does not need to be a Yuletime only ingredient but can be enjoyed all year round, as this moreish dish will prove.
Converted by MM_Buster v2.0l.