Herb roast turkey with creamed mushrooms

Name: Herb roast turkey with creamed mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Onions; 2 TABLESPOONS Oil; 2-3 TEASPOONS dried herbs (e.g. marjoram and thyme); 750 g small mushrooms; 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Chicken broth; 800 g Potatoes; 1/2 bunch Parsley; 100 ml Crème balance (7,5 % fat); 1-2 TABLESPOONS Sauce thickener

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Onions
2 TABLESPOONS Oil
2-3 TEASPOONS dried herbs (e.g. marjoram and thyme)
750 g small mushrooms
1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Chicken broth
800 g Potatoes
1/2 bunch Parsley
100 ml Crème balance (7,5 % fat)
1-2 TABLESPOONS Sauce thickener

Directions

1
Onions peel, finely dice. Fry 1/3 onion cubes in 1EL hot oil until transparent. Steam dried herbs briefly. Take out
2
Cleaning mushrooms, washing them. Wash meat, dab dry. Season with salt and pepper. Fry all around in 1 tablespoon of hot oil in a frying pan. Fry the rest of the onions and mushrooms briefly. Season with salt and pepper. Spread the herb mixture over the meat
3
Open the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) and roast for approx. 1 hour. Dissolve the stock in 1/4-3/8 l hot water, pour in gradually
4
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes. Wash and chop parsley
5
Lift out the meat and let it rest for a short time. Refine roast stock with crème balance, thicken and season to taste. Drain potatoes and sprinkle with parsley. Arrange everything