This recipe is taken from the 2003 Milk Calendar. Enjoy turkey any day of the week with this tasty dish ready in under an hour. Serve with baked potatoes.
- Prep: 10 min
- Cooking: 45 min
- 1 boneless skinless turkey breast (about 1 1/2 lbs/675 g)
- 1/2 tsp (2 mL) each salt
- 1/2 tsp (2 mL) pepper
- 2 tsp (10 mL) dried sage
- 1 tbsp (15 mL) butter
- 1 medium onion chopped
- 2 slices bacon chopped
- 2 tart cooking apples cored and sliced
- 3 tbsp (45 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) chicken stock
- 1 tbsp (15 mL) lemon juice
- Salt and pepper to taste
Preheat oven to 375 ºF (190 ºC). Lightly butter 13 x 9 inch (33 x 23 cm) baking dish.
Sprinkle turkey with salt and pepper and half the sage. In large skillet, melt butter over high heat. Brown turkey for 2 min per side or until golden. Remove pan from heat and transfer turkey to prepared baking dish. Let pan cool slightly. Bake turkey in oven for 25 min.
Meanwhile, return pan to medium heat; cook onion, bacon and remaining sage, stirring 3 to 4 min, until onions are softened. Add apples; cook, stirring for 2 min until apples begin to soften.
Whisk flour into milk and stock; stir into pan. Bring to boil; reduce heat and simmer, stirring for 3 min or until slightly thickened. Stir lemon juice into sauce. Season to taste with salt and pepper. Pour over turkey in dish.
Bake for 20 min longer or until turkey is no longer pink inside and thermometer registers 170 ºF (75 ºC). Let turkey stand for 5 min before slicing.
Serve with baked potatoes.
For the Adventurous: Substitute 2 slices pancetta for bacon. Add 1/2 cup (125 mL) Riesling or other white wine to skillet after cooking apples. Let simmer until almost absorbed before adding flour.
Healthy Eating Tip: Try to include at least 3 out of 4 food groups at each meal, as has been done with this delicious recipe.
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Top 5 Nutrients
|Calcium:||9 % / 104 mg|
|Vitamin B6:||31 %|
|Vitamin B12:||26 %|