Brussels sprouts, mushrooms and turkey breast ragout

Ingredients for 4 servings:

• 1,000 g Brussels sprouts
• 400 g turkey breast
• 250 g mushrooms
• 400 g tomatoes
• 250 ml chicken stock, more if needed
• 200 g herb cheese spread
• 1 piece(s) ginger of your choice
• 2 garlic cloves
• salt and pepper
• curry powder
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean and halve the Brussels sprouts. Cut the turkey breast into strips or cubes. Clean and slice the mushrooms. Dice the tomatoes. Dice the ginger and garlic into small cubes. Sear the turkey breast in a large pan, remove from the pan, and set aside. Sauté the onion, mushrooms, garlic, and ginger in the pan over medium heat. Add the Brussels sprouts and cook everything together until the sprouts are lightly browned. Add the diced tomatoes and their juices and bring to a boil. Deglaze with the stock and simmer for about 15 minutes, until the sprouts are still pleasantly firm to the bite. Season to taste, but be careful with the salt, as the processed cheese also contains quite a bit of salt. Finally, dissolve the processed cheese in the ragù. This goes well with pasta, boiled potatoes, or mashed potatoes.