Dindon au Riesling

Transport yourself to Paris with this spin on a classic French recipe. Loaded
with turkey, onion, carrots, and cremini mushrooms in a creamy white wine sauce,
this Dindon au Riesling doesn’t disappoint!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Course:

Dinner

Cuisine:

French

Keywords:

turkey Dinner french cuisine

Instructions

1 Preheat oven to 400°F.
2 Season turkey breast with salt and pepper.
3 Ina large cast iron pan, heat olive oil over medium heat. Once hot, add turkey
breast. Sear turkey breast on both sides, approximately 5 minutes each side.
Transfer turkey breast to plate.
4 In the same pan, add butter, diced onion, chopped carrots, halved cremini
mushrooms, sliced celery stalk and minced garlic. Cook over medium heat for 10
minutes, stirring occasionally.
5 Combine Riesling, poultry stock, heavy cream and Dijon mustard in a large mixing
bowl. Whisk until smooth. Season with salt and pepper.
6 Once vegetables have cooked, add wine mixture to the pan. Bring to a boil over
medium heat.
7 Add seared turkey breast to pan, skin side up. Sprinkle with thyme. Transfer to
oven until the interior temperature of the turkey breast reaches 165°F
(approximately 40-45 minutes).
8 Serve and enjoy!

Dindon au Riesling

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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