Turkey Breasts with Mushroom and Chestnut Filling recipe
ingredients
600 g turkey breast steaks
4 tbsp sunflower oil
1 red onion, finely chopped
250 g pack button mushrooms, 1/2 chopped and 1/2 sliced
2 tbsp fresh sage, finely chopped
1/2 x 439 g can chestnut puree
salt and freshly ground black pepper
2 tbsp red wine vinegar
200 g tub creme fraiche
4 tbsp sunflower oil
1 red onion, finely chopped
250 g pack button mushrooms, 1/2 chopped and 1/2 sliced
2 tbsp fresh sage, finely chopped
1/2 x 439 g can chestnut puree
salt and freshly ground black pepper
2 tbsp red wine vinegar
200 g tub creme fraiche
method
1. Cut a pocket in the turkey breasts.
2. Heat 2 tbsp 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.
3. Add the sage and stir in the chestnut puree. Season to taste.
4. Divide the mixture equally between the turkey breasts and stuff in the ready made pocket.
5. Preheat the oven to 190°C (375°F) gas mark 5.
6. 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.
7. Add the sliced mushrooms to the pan used for frying the turkey and cook for 3 minutes.
8. Add the red wine vinegar and cook until the liquid is reduced by half.
9. Stir in the creme fraiche and heat through before pouring over the turkey breasts.
2. Heat 2 tbsp 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.
3. Add the sage and stir in the chestnut puree. Season to taste.
4. Divide the mixture equally between the turkey breasts and stuff in the ready made pocket.
5. Preheat the oven to 190°C (375°F) gas mark 5.
6. 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.
7. Add the sliced mushrooms to the pan used for frying the turkey and cook for 3 minutes.
8. Add the red wine vinegar and cook until the liquid is reduced by half.
9. Stir in the creme fraiche and heat through before pouring over the turkey breasts.
serving amount
serves 4
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