John Myers
Ingredients for 4 servings:
- 600 g turkey breast
- 500 g shallot(s)
- 3 tbsp honey
- 1 tbsp mustard, medium hot
- salt and pepper
- Oil, for frying
- 300 ml chicken broth
- 200 ml red wine
- 2 tbsp balsamic vinegar
- 1 dash of cream
- 1 head of savoy cabbage
- 1 tbsp butter
- 250 g cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
to prepare well
Peel the shallots and halve them, depending on their size. Mix together 2 tablespoons of honey, mustard, salt, and pepper, and brush the turkey meat with it. Brown the meat all over in a roasting pan, add the shallots, and cook briefly. Deglaze with chicken stock and wine and place the roasting pan in the oven at 180°C (top and bottom heat) for 60 minutes. Trim the savoy cabbage and cut it into thin strips. Sauté the savoy cabbage in a pan with butter for about 5 minutes. Season with salt and pepper and pour in the cream. Cover and simmer for another 10-15 minutes over low heat. Remove the meat from the oven and let it rest on a board. In the meantime, season the sauce with the vinegar and the remaining 1 tablespoon of honey. Round off the sauce with salt, pepper, and cream. Thicken slightly if desired. This goes very well with: bread dumplings.
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