Posted 14 days ago

Two Pan Turkey Dinner!

1 ¾ lb turkey breast meat, sliced into 4 pieces (escalope)

10 mushrooms, quartered

1 shallot, finely diced

1 clove garlic, minced

¾cup water, (½ cup water separated out)

6 sprigs thyme, finely chopped

2 sprigs rosemary, finely chopped

¼ cup white wine

½ cup 35% cream

¼ cup finely chopped parsley

Kosher salt & finely ground black pepper, as needed

Oil, as needed

  • Pre-heat a large frying pan over medium-high heat

  • Season turkey meat well with kosher salt

  • Drizzle about 1 tbsp. of oil into your pan, followed by turkey.  Allow to brown on one side, between 2-3 minutes, then turn over to brown the other side, another 2-3 minutes.  You may need to do this in batches if it crowds your pan too much. 

  • Once all turkey is browned, remove to a plate or bowl, something that will collect any juices.  It will not be cooked through at this point. 

  • Reduce heat to medium, as not to burn any of the flavourful browned bits left behind in the pan.  Add a drizzle of oil if the pan is dry, followed by the mushrooms.  Give them a stir and then add in ¼ cup of water.  Stir to dissolve any browned bits and then allow mushrooms to cook, undisturbed for 4-5 minutes. 

  • Stir in thyme & rosemary

  • Add in white wine; allow to reduce for 1-2 minutes.  Add in remaining ½ cup water, bring to a boil and then add in cream & parsley.  Reduce heat to medium-low. 

  • Return turkey to pan and simmer over a medium-low heat until turkey is cooked through and sauce is thickened to your liking, approx. 5 minutes

  • Taste for seasoning, adding freshly ground black pepper at the table. 

Butter-Herb Pan-Stuffing

2 demi-baguettes cut into large cubes

½cup butter (cut into pieces)

½ onion, julienned

2 ribs celery, julienned

6 sprigs thyme, finely chopped

2 sprigs rosemary, finely chopped

Olive oil, as needed

kosher salt, as needed

Heat pan over medium heat, add 1-2 pieces of butter and a good drizzle of olive oil.  Toss cubed bread, toasting and crisping it for 3-4 minutes.  Remove to a bowl.   

  • In the same pan, add remaining butter and sweat the onions and celery until soft, but not browned.  Season with salt.  Stir in herbs and return toasted bread to the pan.  Cook over low heat, turning occasionally. 

Roasted Brussels Sprouts

¾ lb Brussels Sprouts, halved 

2 tbsp olive oil

Kosher salt, as needed

Squeeze of lemon juice (optional)

  1. Pre-heat oven to 425°F

  2. Toss Brussels well with olive oil and salt and spread on a baking sheet, allowing space between

  3. Roast for about 12-15 minutes, or until edges just begin to brown

  4. Serve immediately, with a little lemon juice, if desired

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