Sot-l'y-laisse of turkey with cream

Method

1. 1

   Preparation of ingredients and meat capture

2. 2

   First prepare the mushrooms by cutting their feet, then wash them in cold water, slice them and store them. Wash and mince the onion. In a jumper, sauté the sot-l'y-laisse in a bottom of olive oil for 3 to 4 minutes, turning them regularly. They must be just golden.

3. 3

   Cooking vegetables and mijote with meat

4. 4

   Remove the turkey pieces and replace them with mushrooms and onion, which you will cook very lightly and then put the meat back in the pan. Add the frayed thyme and finely cut parsley. Salt and pepper. Cover the pan to let the sot-l'y-laisse, mushrooms and onion simmer over low heat for 20 min.

5. 5

   Adding cream and finishing sauce

6. 6

   At the end of cooking, lift the lid to mix with a wooden spoon. Add two large spoons of liquid cream to the sot-l'y-laisse and mushrooms and melt to bind the sauce.

Nutrition

calories

318

Indicative values from the source, for the original recipe.

Reviews