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Showing 1-2 of 2
By Laurie Irwin
on March 16, 2004
This was awesome!!!! One of the best turkey dishes I have ever tasted. My husband made a point to let me know we should have it again!! I didn't have tarragon, so I used a little garlic powder for an extra spice. I also used a skinless turkey breast.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 08, 2012
I made this in the oven, well covered, at as low a temperature as my primitive oven would bake. I also scaled the recipe by one third, for only 1 pound of turkey breast. I kept to the recipe's proportions for most things, but did increase the mushrooms considerably. I also used dry vermouth, rather than white wine. I baked the turkey breast for 3 hours, which, in retrospect, may have been a little too long. I then attempted to slice the meat, but ended up shredding it. I next cooked it in the mushroom sauce, adjusting the salt and pepper. It is quite good. My only problem is more a matter of personal taste than anything. I did use the tarragon, but am not so sure if I think it goes well with the turkey or not. Thank you for posting this recipe. I enjoyed trying it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (124 g)
Servings Per Recipe: 12