Sliced Turkey Breast with Prunes and Walnuts in Cream Sauce

Sliced Turkey Breast with Prunes and Walnuts in Cream Sauce

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A great alternative to a whole bird at Christmas, white turkey breast meat is served with onions, mushrooms, fruit and nuts in a festive cream sauce.


Serves: 5 

  • 700g turkey breast, sliced
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 1 cup mushrooms, halved
  • 1 cup hearts of palm, chopped
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup prunes, pitted and chopped
  • 1 cup walnuts, chopped
  • 1 cup raisins
  • salt and pepper to taste
  • peach slices, to garnish (optional)

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Fry the turkey slices in 2 tablespoons butter until browning on both sides. Remove from the heat.
  2. In the same frypan add the onions, mushrooms and hearts of palm and cook a few minutes until soft.
  3. In a small saucepan melt the remaining 1 tablespoon butter, add the flour and stir well to create a roux. Add the milk and cook on low heat, stirring, until thickened.
  4. To the onions, add the sauce, prunes, wlanuts, raisins and salt and pepper to taste. Heat through and serve over the turkey slices, garnishing with fresh peach slices.

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