Turkey sauerkraut pan

Name: Turkey sauerkraut pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Turkey breast (in one piece); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 2 Onions; 1 can(s) (850 ml) Sauerkraut; 1/4 l apple juice; 125 g cherry tomatoes; 7-10 Tbsp Parsley; 7-10 Tbsp Thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Turkey breast (in one piece)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
2 Onions
1 can(s) (850 ml) Sauerkraut
1/4 l apple juice
125 g cherry tomatoes
7-10 Tbsp Parsley
7-10 Tbsp Thyme

Directions

1
Wash the turkey breast, dab dry and cut into large pieces. Heat clarified butter in a large frying pan and fry the meat in it. Season with salt, pepper and thyme. Peel onions, dice them roughly and add them to the meat. Add sauerkraut and braise everything briefly. Add apple juice, bring to the boil and stew covered for 15 minutes.
2
Clean, wash and quarter the tomatoes and add to the cabbage shortly before the end of the cooking time. Wash parsley, dab dry and chop finely. Season sauerkraut pan with salt and pepper again. Sprinkle with parsley and garnish with thyme. Serve with a hearty farmhouse bread