Turkey Chops With Rosemary Potatoes Creamy Mushroom Sauce Recipes

TURKEY CHOPS WITH ROSEMARY POTATOES & CREAMY MUSHROOM SAUCE

Steps:

• Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook for 5 minutes or until golden and softened. Remove from pan and set aside.
• Add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. Season with salt and cracked black pepper. Remove from heat and cover.
• Heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. Cook for 5 minutes or until potato is golden and crispy.
• Meanwhile, heat a stovetop grill on high. Cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. Remove from heat, cover and set aside to rest for a few minutes.
• Return the sauce to the heat, add the mushrooms and stir until warmed through.
• Divide the turkey chops among serving plates and top with the mushroom sauce. Serve with potatoes.

CREAMY MUSHROOM SAUCE

Steps:

• In a large skillet heat oil and cook onion on medium heat until transparent. Add sliced mushrooms, salt and pepper and cook until soft about 4 minutes. Set a side.
• In a medium saucepan melt butter add flour and cook until start to change in color. Add water, heavy cream and whisk well to prevent lumps.
• Add vegetable cube bujon and bring it to the boil.
• Add mushrooms.
• Reduce heat and let it simmer for 10 minutes. Stirring occasionally.
• Season with salt and pepper if need it.
• You can also use milk instead heavy cream and water.

CREAMY MUSHROOM SAUCE/GRAVY

Steps:

• Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
• In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
• Whisk in the stock and wine, stirring until the mixture thickens.
• Lower heat and simmer for about 12-15 minutes.
• Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
• Season with salt and pepper.

TURKEY IN CREAM SAUCE

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.