Turkey Saute Aux Fines Herbes Recipe
Ingredients
4 pounds turkey parts (2 legs and 2 thighs, or 1 leg, 1 thigh, and 1 breast), or a turkey quarter
1/2 cup flour
2 teaspoons salt
Freshly ground pepper to taste
3 tablespoons each butter and salad oil
1 cup dry white table wine
1/2 cup sliced mushrooms
1 teaspoon each crumbled dried tarragon and thyme
1 teaspoon each chopped parsley, chives, and green onions
Chicken or turkey stock
2 tablespoons flour
2 tablespoons butter
Directions
Have your meat man saw turkey parts crosswise into 1 1/2 -inch-thick steaks.
Rub meat with a mixture of flour, salt, and pepper.
Brown steaks in butter and salad oil, turning to brown both sides.
Add wine, mushrooms, tarragon, thyme, parsley, chives, and green onions.
Cover and simmer turkey until tender, about 50 minutes.
Remove meat to a hot platter, add enough chicken or turkey stock to the pan to make 2 cups, and thicken with a roux made with the flour and butter.
Simmer 3 minutes, pour over turkey, and serve.
Rub meat with a mixture of flour, salt, and pepper.
Brown steaks in butter and salad oil, turning to brown both sides.
Add wine, mushrooms, tarragon, thyme, parsley, chives, and green onions.
Cover and simmer turkey until tender, about 50 minutes.
Remove meat to a hot platter, add enough chicken or turkey stock to the pan to make 2 cups, and thicken with a roux made with the flour and butter.
Simmer 3 minutes, pour over turkey, and serve.
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