• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
674
Protein:
64g
Fat:
35g
Carbohydrates:
16g
Sodium:
1212mg

Credit
Turkey Farmers of Saskatchewan

Serves: 3-4
Prep Time: 30 mins
Cook Time: 45 mins
TIP: Serve with roasted carrots and sautéed green beans with pearl onions for a spin on the classic French dish.
  1. Cut turkey breast into 6 pieces; season all over with 1/2 tsp salt and pepper. Heat oil in large skillet set over medium-high heat; brown turkey on all sides until golden. Transfer to plate.
  2. Add bacon to skillet; cook for about 5 minutes or until crisp around edges. Add mushrooms; cook for 5 to 7 minutes or until tender and lightly browned. Add onion, garlic, thyme, rosemary and remaining salt and pepper; cook, stirring occasionally, for 5 minutes.
  3. Pour in cognac; simmer, scraping up browned bits, for about 3 minutes or until reduced by half. Add red wine and broth; bring to boil. Return turkey and any accumulated juices to pan. Reduce heat and simmer for 15 to 20 minutes or until turkey is tender and sauce is reduced.
  4. Mash butter with flour until smooth and well combined. Whisk into sauce. Simmer for about 5 minutes or until thickened. Sprinkle with chives.
   

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