Stuffed Turkey with Red Wine Sauce recipe
ingredients
2 large turkey scallops
2 cups (4 oz) 120g white breadcrumbs
1 2/3 cup (200 g) chestnut mushrooms
1 tbsp tomato puree (paste)
1 garlic clove, peeled
handful fresh flatleaf parsley
salt
freshly ground black pepper
1 egg yolk
2 tbsp olive oil
2 garlic cloves, peeled
2 cups (4 oz) 120g white breadcrumbs
1 2/3 cup (200 g) chestnut mushrooms
1 tbsp tomato puree (paste)
1 garlic clove, peeled
handful fresh flatleaf parsley
salt
freshly ground black pepper
1 egg yolk
2 tbsp olive oil
2 garlic cloves, peeled
for the red wine sauce
1/2 cup (4 fl oz) red wine
120 ml/4 fl oz chicken stock
1/8 cup (30 g) unsalted butter
120 ml/4 fl oz chicken stock
1/8 cup (30 g) unsalted butter
for the white wine sauce
1/2 cup (4 fl oz) white wine
1 chicken bouillon cube (stock cube)
1 tbsp fresh chives, chopped
1/3 cup (3 fl oz) 90 ml double (heavy) cream
1 chicken bouillon cube (stock cube)
1 tbsp fresh chives, chopped
1/3 cup (3 fl oz) 90 ml double (heavy) cream
method
1. Batten out the turkey scallops using a meat mallet.
2. Place the breadcrumbs and mushrooms into a food processor and blend together with the tomato purée, garlic clove, parsley, seasoning and egg yolk until combined.
3. Spoon the mixture into the middle of the turkey scallop and wrap the turkey around.
4. Heat the oil in a pan and pan fry the wrapped turkey with the garlic cloves for 4-5 minutes on each side or until thoroughly cooked.
5. Meawhile, place the red wine, chicken stock and butter into a pan and simmer gently over a low heat for 10-12 minutes or until reduced.
6. To make the white wine sauce, place the white wine and chicken stock cube into a pan and simmer gently over a low heat for 5-6 minutes.
7. Stir in the chives and cream and heat for a further two minutes.
8. Transfer the stuffed turkey to serving plates and pour the red wine and white wine sauces over.
9. Serve immediately.
2. Place the breadcrumbs and mushrooms into a food processor and blend together with the tomato purée, garlic clove, parsley, seasoning and egg yolk until combined.
3. Spoon the mixture into the middle of the turkey scallop and wrap the turkey around.
4. Heat the oil in a pan and pan fry the wrapped turkey with the garlic cloves for 4-5 minutes on each side or until thoroughly cooked.
5. Meawhile, place the red wine, chicken stock and butter into a pan and simmer gently over a low heat for 10-12 minutes or until reduced.
6. To make the white wine sauce, place the white wine and chicken stock cube into a pan and simmer gently over a low heat for 5-6 minutes.
7. Stir in the chives and cream and heat for a further two minutes.
8. Transfer the stuffed turkey to serving plates and pour the red wine and white wine sauces over.
9. Serve immediately.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
