Turkey and wild mushroom sauté with cream and stuffing dumplings
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
From Ready Steady Cook
Method
-
Heat the oil in a large frying pan. Add the onion and garlic and fry gently until softened but not coloured.
-
Add the mushrooms and fry for another minute or so. Sprinkle over the curry powder.
-
Add the turkey to the pan and stir until heated through, then pour in the cream. Allow to reduce slightly, then add the stuffing balls and simmer gently until heated through. Season, to taste, with salt and freshly ground black pepper.
-
To serve, pour into a bowl and sprinkle with parsley.
Ingredients
- 2 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 55g/2oz wild mushrooms, sliced
- pinch medium curry powder
- 225g/8oz ready-cooked turkey meat, sliced
- 300ml/½ pint double cream
- 150g/5oz ready-cooked stuffing, shaped into 1cm/½in balls
- salt and freshly ground black pepper
- 1 tbsp chopped fresh flatleaf parsley, to serve
This link may stop to work if/when the BBC removes the recipes