Creamy Turkey with Mushrooms
ready in 50 min.
Turkey is high in protein but low in fat, making it a great dish for weight loss.
Serve this dish with carbs like potatoes, rice, or bread for more satiating fiber.
Author of this recipe:
Peel and finely dice the onion. Clean the mushrooms and, depending on their size, either chop or leave whole. Wash the turkey breast and pat dry. Cut into strips.
Heat 1 tablespoon of oil in a frying pan. Fry half of the turkey on a high heat until golden, and then remove. Repeat with the remaining turkey pieces.
Heat the remaining oil in the frying pan and saute the onions until soft. Deglaze with wine then reduce. Add the mushrooms and stir, then pour in the stock. Cover with a lid and simmer for approx. 15 minutes over a low heat.
In the meantime wash the parsley, shake dry and finely chop. Crush the red pepper berries in a mortar.
Pour the cream into the pan and mix in the turkey pieces. Simmer over a low heat for 5 minutes. Do not boil. Now stir in the knobs of cold butter and add the lemon juice and quince jelly.
Season to taste with salt and red pepper. Sprinkle parsley over the top and serve.