from Truly Tantalizing Canadian Cuisine
After the big festive dinner had ended, there was always an abundance of dark meat left over that Mom would cleverly morph into lunchtime creamed turkey over hot buttered toast. Here’s my 21st-century redo of Mom’s recipe using fresh turkey breast meat, and without the dreaded can of sliced mushrooms that — while she insisted it was an essential ingredient — I detest to this day.
2 tablespoons butter
1 tablespoon vegetable oil
1 large (about 12 oz) fresh boneless, skinless turkey breast, cut into 1-inch cubes
1 cup diced yellow onion
2 cloves garlic, minced
1 tablespoon Fridge Whisperer no-salt dried vegetable seasoning *
1 teaspoon dried thyme leaves
½ teaspoon dried sage
½ cup white wine
2 cups table (18%MF) cream
½ cup frozen peas, thawed
¼ cup diced roasted red pepper
kosher salt and cracked black pepper
4 cups hot buttered egg noodles
¼ cup finely chopped flat leaf parsley
* The author provides the recipe for this seasoning in the book.
In a medium skillet set over medium-high heat, melt butter and add oil
Add turkey and sauté until golden brown and no pink remains, about 10 minutes, stirring frequently.
Add onion, garlic, vegetable seasoning, thyme and sage and sauté 5 minutes more, stirring occasionally, then add wine and, using a wooden spoon, scrape up any brown bits stuck to the bottom of the skillet.
Add cream and continue cooking until sauce has reduced by half, about 10 minutes, stirring frequently, then stir in peas and red pepper and cook 1 minute more. Season to taste with salt and pepper.
Spoon turkey mixture over noodles, sprinkle with parsley and serve immediately.
Nada’s Tips & Tricks: Such an easy recipe and the results are hearty and comforting. A great way to use up turkey leftovers. And if you’re watching your pennies, substitute the turkey for chicken. Don’t have the time to mix your own vegetable seasoning shared by the author in this cookbook, use one from the spice section in your grocers…although the homemade one will ensure you get the right balance of spice for your palate.
Content and images used with permission by author Deb Rankine and Elowyn Press. https://elowynpress.com/the-fridge-whisperer/ and https://www.instagram.com/fridgewhisperer/