Summary

Ingredients

• 500 g turkey breast fillet (s)
• 300 g mushrooms
• 1 small onion (s)
• 3 spring onion (s)
• 1 teaspoon clarified butter
• 125 ml poultry stock
• 250 ml cream
• 50 g cream cheese or herbal cream cheese
• some cornstarch
• 500 g spaetzle from the refrierated shelf

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Instructions

1. Wash the turkey breast fillet, pat dry and cut into cubes. Heat clarified butter in a pan and sear the turkey meat all over.
2. Remove from the pan and fry the mushrooms in the frying fat over medium heat for about 5 minutes. Also remove from the pan and fry the diced onion and the spring onions cut into rolls. Deglaze with the chicken stock. Add the cream and cream cheese. Bring to the boil and reduce a little over medium heat. If desired, thicken the sauce with cornstarch a little.
3. Return the turkey to the sauce. Season to taste with salt and pepper. Serve with the spaetzle cooked according to the instructions on the packet.
4. I mixed the two together, but of course it also tastes good when you put both separately on the plate. Incidentally, a fresh green salad goes very well with it.