Recipe by threeovens
Choose thin asparagus for this recipe. From "The Great British Kitchen" published by The British Food Trust. Serve with steamed rice, if desired.
Top Review by loof
Great turkey recipe - real comfort food! I did add some salt and pepper to the flour before dredging the turkey. After cooking the broth was still quite thin even after adding the sour cream, so I made a flour/water paste and stirred that in to thicken it a bit. Enjoyed this - thanks for sharing your recipe! Made for ZWT8, Chefs gone WILD!
- 8 ounces fresh asparagus, trimmed
- 16 ounces turkey fillets, skinned and cut in half
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 cups chicken stock
- 1 teaspoon fresh sage
- 2 tablespoons dry white wine
- 5 ounces sour cream
Directions See How It's Made
- Cut off asparagus tips and reserve; cut remainder of asparagus into bite-sized pieces.
- Flatten each piece of turkey slightly with a rolling pin or mallet; coat turkey in flour and shake off any excess.
- In a large skillet, heat butter and oil over medium high heat; brown turkey on both sides.
- Add stock, asparagus stalks (continue to reserve the tipe), sage, and wine; cover and simmer until turkey is tender.
- About 5 minutes before the turkey is done cooking, add the asparagus tips and sour cream.