Summary

Ingredients

• 600 g pumpkin meat
• 1 leek
• 600 g turkey breast fillet (s)
• 3 tablespoon oil
• 150 ml chicken broth
• 150 g crème fraîche
• 4 tablespoon cranberries, (from the glass)
• salt
• pepper

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Instructions

1. Cut the pumpkin flesh into 1 cm cubes.
2. Clean the leek, cut lengthways, wash thoroughly and cut into fine rings. Set aside some leek greens for garnish.
3. Finely chop the turkey breast fillets and season with salt and pepper.
4. Heat the oil in a pan, sear the turkey meat all over and take it out of the pan again. Put the leek and pumpkin in the pan, fry briefly, then deglaze with the broth and cook covered for about 5 minutes.
5. Add the creme fraîche and turkey meat to the vegetables, stir thoroughly and bring to the boil again briefly, then season with salt and pepper.
6. Arrange the sliced meat on plates - e.g. with green ribbon noodles as a side dish - and garnish with a spoonful of cranberries and a little leek greens.