British Turkey with Hot Mushroom Sauce

This scrumptious British turkey with hot mushroom sauce will satisfy the heartiest of appetites.

Serves: 4 people

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Prep Time: 10 mins

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Cooking Time: 20 mins

Nutritional values per portion
Energy: 237 Kcals
Protein: 27 g
Total Fat: 8.6 g
Saturated Fat: 2.4 g
Carbs: 11.8 g
Sugars: 3.2 g
Salt: 2 g
Fibre: 1.3 g

Recipe Category

Ingredients

  • 4 turkey escalopes, each about 100g/4oz in weight
  • 2 tbsp seasoned flour
  • 2 tbsp olive oil
  • 3 garlic cloves, peeled and sliced
  • 1-2 red chillies, deseeded and finely sliced
  • 1 medium onion, peeled and cut into wedges
  • 175g/6oz chestnut mushrooms, wiped and sliced
  • 300ml/A pint turkey or chicken stock
  • 1 tbsp dark soy sauce
  • 1 tbsp medium dry sherry
  • 3 tbsp half fat creme fraiche
  • 1 tbsp freshly chopped parsley to garnish
  • Freshly cooked tagliatelle or pappardelle pasta noodles to serve

Instructions

Coat the turkey escalopes in the seasoned flour and reserve the remaining flour. Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.

Add the remaining oil to the pan and gently saute the garlic, chillies and onion for 3 minutes. Add the sliced mushrooms and continue to saute for 3 more minutes or until the onion and mushrooms have softened but not browned. Sprinkle in the remaining flour and cook, stirring for 2 minutes.

Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan.

Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.

Add the sherry and creme fraiche, then cook for 2 more minutes. Serve sprinkled with the chopped herbs and freshly cooked tagliatelle or pasta noodles.

Nutritional values per portion
Energy: 237 Kcals
Protein: 27 g
Total Fat: 8.6 g
Saturated Fat: 2.4 g
Carbs: 11.8 g
Sugars: 3.2 g
Salt: 2 g
Fibre: 1.3 g

Recipe Category

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