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Pan Roasted Turkey

Pan roasted turkey breast with roasted vegetables and an herb cream sauce
Serves 4
Pairs with: Trivento Reserve Cabernet Sauvignon
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  1. 2 1/2 pounds turkey breast
  2. 1/2 cup finely chopped white onion
  3. 1/2 cup finely chopped red bell pepper
  4. 1 teaspoon salt
  5. 1 teaspoon white pepper
  6. 1 tablespoon butter
  1. 1 small sugar pumpkin, quartered
  2. 2 beets, quartered
  3. 1 white onion, quartered
  4. 4 green onions, halved
  5. 6 champignon mushrooms, halved
  6. 1 tablespoon olive oil
  7. 2 teaspoons salt
Herb cream sauce
  1. 2 tablespoons butter
  2. 1 tablespoon olive oil
  3. 1/2 cup finely chopped white onion
  4. 1 cup fresh herbs (chives & parsley)
  5. 2 cups cream
  6. 1 cup grated parmesan cheese
  1. Saute the breast on a skillet until brown on both sides, place in foil with chopped onion and bell pepper, salt & pepper, add butter. Wrap together inside and bake at 320 degrees for 25 minutes. Place vegetables together in a casserole dish, add olive oil, salt and pepper and bake for 15 minutes. For the sauce, mix butter, olive oil and onion over low heat in a skillet. Add the fresh herbs and cream and reduce for five minutes. Lastly, add in the parmesan and blend. Remove from heat. Prepare the plate beginning with a bed of cream sauce, then add sliced turkey breast and the vegetables on top.
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