Roast Turkey in Shallot Sauce with Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turkey breast
- 500 g shallot (s)
- 3 tablespoon honey
- 1 tablespoon mustard, medium hot
- salt and pepper
- Oil, for frying
- 300 ml chicken broth
- 200 ml red wine
- 2 tablespoon balsamic vinegar
- 1 dash cream
- 1 head savoy cabbage
- 1 tablespoon butter
- 250 g cream
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut in half depending on the size.
- Mix together 2 tablespoon honey, mustard, salt and pepper and brush the turkey meat with them.
- Fry the meat all around in a roaster, add the shallots and fry briefly. Deglaze with chicken stock and wine and put the roaster in the oven at 180 ° C top and bottom heat for 60 minutes.
- Clean the savoy cabbage and cut into narrow strips. Fry the savoy cabbage in a saucepan with butter for about 5 minutes. Season with salt and pepper and add the cream.
- Cover and simmer for another 10-15 minutes over a mild heat.
- Take the meat out of the oven and let it rest on a board.
- In the meantime, season the sauce with the vinegar and the rest of the honey (1 tablespoon). Round off the sauce with salt, pepper and cream. Maybe thicken a little.
- Goes well with it: bread dumplings
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