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Braised Turkey Breast in Mushroom Sauce    HT   MC    120mins

             Submitted by Richard Camalleri, Milan

Serves 6     Hot   Poultry   Alcohol  Vegetables Main Course


Note from Richard:-

This recipe can be done in either a covered pan or a pressure cooker. I prefer the pressure cooker because it cuts cooking time in half and makes for a more tender finished product.



1 whole Turkey Breast (2-1/2 pounds/1.2kg)

2 large yellow Onion, chopped

2 Garlic Cloves, chopped

1 small Capsicum (Sweet Pepper), parboiled, peeled, deseeded and chopped,

300g/11oz fresh Mushrooms, cleaned and chopped

2 tbsp Tomato Paste

240ml/8fl.oz. very Dry White Wine

120ml/4 fl.oz. Plain Yogurt (no sugar added please) can be

substituted with cream

1 vegetable Stock Cube (mushroom flavoured if possible)

1 teasp Dijon Mustard

2 teasp Honey

1-1/2 teaspoons strong Hungarian Paprika

Chilli powder to taste (optional)

1-2 teasp salt

Ground Green Peppercorn (to taste)

1 teasp Chives

1 teasp Parsley

Extra Virgin olive oil

2 tbsp Flour




1. Put onion, garlic, bell pepper and mushrooms into a large bowl. Add olive oil and stir (enough olive oil so that all of the ingredients are evenly coated). Add salt, peppercorn, paprika, chili pepper, chives and parsley, stir and put aside. 


2. Pour a dash of olive oil and 1/4 cup of the wine into pan. Put turkey in pan and let cook under a medium flame for 1 minute on each side. Remove turkey breast and put aside. 


3. Put mixed vegetables in pan and let heat under a medium flame while gradually adding the remainder of the wine. Be sure not to let the ingredients begin to fry; the idea is to extract the natural juices from the ingredients so that they may be used as the primary cooking medium. 


4. Add tomato paste, mustard, stock cube, honey and continue cooking for about 4-5 minutes. Place turkey breast in pan and cover. Let cook under a moderate flame for prescribed time. 


5. Remove turkey breast. Add yogurt to the cooked vegetables and blend. While blending add flour in small

amounts. Let sauce thicken under a low flame for about 10 minutes.


6. To serve - slice the turkey serve hot with white rice.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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