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Salpicon de dinde à la Berrichonne (leftover turkey in a red wine sauce)

December 15, 2014

The name of this recipe just sounds so much more interesting in French. It’s a really easy and delicious thing to make with leftover turkey, and it’s even better as leftovers itself, so you may want to make it a day ahead and reheat it if you plan to eat it all at once. (Makes 6 servings)

turkey in red wine sauce

3 cups left over roast turkey, cut into small pieces

1/2 lb. bacon, fried until crisp, then crumbled

2 Tbsp butter

1 onion, finely chopped

1/2 lb. mushrooms, siced

1 tsp paprika

2 Tbsp flour

1 cup chicken broth (or turkey broth)

1 cup red wine

2 Tbsp brandy (optional)

1 bay leaf

1/2 tsp marjoram or oregano

1 tsp salt

fresh ground back pepper

2 Tbsp finely chopped fresh parsley

Sauté the onion in hot butter until softened, about 3 min. Add mushrooms and cook over moderate heat for about 2 min. Stir in paprika and flour. Cook for a minute, then add chicken broth, red wine and brandy.

Place turkey and bacon in a buttered baking dish. Add bay leaf, marjoram, salt and pepper. Pour the hot sauce over the turkey. Cover and bake at 400 degrees F for 15 min. Garnish with fresh parsley and serve with buttered noodles and peas.


(Recipe from ‘Round the world cooking library: French Cooking)


From → Main Dishes

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