Turkey With Asparagus( Burgundy)
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 lbs turkey breast (uncooked)
- 1⁄2 lb asparagus, peeled, sliced into bite size pieces
- 1 1⁄2 cups dry white wine
- 1 cup chicken broth
- 1 onion, roughly chopped
- 2 tablespoons creme fraiche
- 1 tablespoon butter
- 1 teaspoon olive oil
- salt and pepper
directions
- Cut the turkey into 1 inch cubes, as if for stew.
- Add salt and pepper to taste, and mix the cubes well.
- Heat the oil and butter in a large skillet over medium high heat.
- Add the turkey cubes when the oil and butter shimmer, and brown it well.
- When it is browned, add the onions, the wine, and the chicken broth.
- Bring to a boil, cover, reduce heat and simmer 45 minutes.
- Add the asparagus, and cook fifteen minutes more, or until the asparagus is 'al dente'.
- Add the creme fraiche, stir and serve immediately with rice.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.