Turkey a la creme with red wine

Turkey a la creme with red wine

Photo and text by Panos Diotis and Mirella Kaloglou

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This is a perfect way to use the nutritious meat of turkey. This recipe is a bit different, light and very tasty!


- 800gr-1kg/28-35.2oz/1.8-2.2lb turkey breast (fillet)
- 1 garlic clove, finely chopped
- 4 tablespoons parsley, finely chopped
- 80ml (1/3 cup) olive oil
- 60ml (1/4 cup) red wine
- 250ml (1 cup light fresh creme)
- Salt and pepper

Preparation: Wash the turkey fillets and remove any excess fat or skin. Cut them in thin slices (1-2cm/0.4-0.8inch thick), that are easier and faster to cook.

Add the olive oil in a deep frying pan and put it on medium to high heat. Once hot, add the turkey, lower the heat to medium and sautee,  turning the fillets on all sides until golden brown.
Add the garlic and continue cooking for another 15-20 minutes, on medium-low heat, until the fillets are ready and the most of the moisture is evaporated from the pan.
Add the parsley and stir for 1 more minute. Remove the turkey from the pan and put the fillets in a large plate.

Remove any burned pieces and other residue from the oil left in the pan, put it back on medium heat and add the wine.
Leave the wine for 1 minute and then pour the cream.
Cook the sauce until it slighlty thickens. Season with salt and pepper.
Add the sauce on top of the turkey fillets and serve with basmati rice. Enjoy!



1. This recipe can also be used for chicken
2. You can also serve the dish with long grain rice or french fries.
3. You can also use leftover baked chicken or turkey.
Just saute with garlic for 1-2 minutes, remove from the pan add the wine and continue with the rest of the steps. This way you can get one more meal with a great taste!


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