Turkey in Wine Sauce

Main Dishes | American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Turkey in Wine Sauce

Ingredients

Onion - ½ piece
Carrot - 1 piece
Green peppercorns - 3 pieces
Celery salt - 1 stalk
Water - 13 fl oz
Chicken fillet - 17.6 oz
Olive Oil - to taste
Ground Black Pepper - to taste
Salt - to taste
Cognac - 2 fl oz
Red Grape Juice - 1 cup
Passata Tomato Sauce - 1 tablespoon
Garlic - 1 clove
Thyme - 1 sprig
Bay leaf - 1 piece
Pickled pearl onions - 10 pieces
Morels - 7.1 oz

Step by Step guide

Step 1

First, you need to make the broth. It's quite simple: half an onion, a small carrot, a stalk of celery, 2-3 peppercorns, and 300-400 ml of water. Once it boils, reduce the heat and let it simmer. As they say, it's good for your health, and that's exactly what you get.

Step 2

While the broth is boiling, you can wash the turkey fillet, dry it well (this is very important; otherwise, it will float in the water while frying), and cut it into large pieces.

Step 3

In a skillet, heat the olive oil (you can't do without it), making sure it's well heated, then add the turkey and wait a minute, occasionally lifting the fillet with a spatula to prevent it from sticking. Then flip it, add pepper (and salt), reduce the heat, cover, and cook for 10 minutes.

Step 4

Now comes the most dangerous part: lifting the lid, pour 60 ml of cognac over the turkey and ignite it. I was very scared of this moment due to various warnings and the possibility of singed eyebrows, so I lit it with a long skewer. It turned out to be not so scary at all. The cognac ignited gently with a blue flame, and in the meantime, I shook the skillet a bit until it extinguished.

Step 5

Now you can turn off the broth, quickly remove the vegetables, and add them along with the wine (1 cup of dry red), tomato paste (1 tablespoon; I used fresh crushed tomatoes, so I added a bit more), thyme (a small sprig), crushed garlic (of course), and the bay leaf to the turkey. Cover it all, bring it to a gentle simmer, and stew for about 30 minutes.

Step 6

It's time to take about 10 small onions and sauté them, while also frying about 100 g of mushrooms. White ones are just right.

Step 7

When the turkey is cooked, meaning the 30 minutes have passed, remove the lid and let the sauce evaporate over high heat to thicken. This takes a maximum of 10 minutes. After that, remove the bay leaf and the thyme sprig. Add the mushrooms and onions to the turkey and serve immediately for dinner.