John Myers
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Turkey – Potato Noodle – Pan
The perfect turkey – potato noodle – pan recipe with a picture and simple step-by-step instructions.
Turkey – potato noodle – pan
- 500 g Turkey breast fillet
- Rapeseed oil to taste
- Salt, gourmet pepper to taste
- 0,5 bag Schupfnudeln (fresh counter)
- 1 tsp *Vorratshaltung Gemüsepaste – Pulver
- 1,5 tbsp Cream cheese
- 150 g Frozen peas
Turkey breast fillet
- Wash the turkey breast fillet, pat dry with kitchen paper and then cut into cubes. Heat the rapeseed oil in a pan. Add the meat cubes and fry them all around for a few minutes. Season everything with salt and gourmet pepper and remove, put aside in a deep plate.
Potato noodles
- Take half of the potato noodles out of the bag and fry them all around in the hot frying fat and take them out as well. Add to the fried meat cubes. Now deglaze the roasting set with half a liter of water and bring to the boil.
- The * storage of vegetable paste – add powder and stir in the cream cheese. Add frozen peas, stir and let cook until the whole thing is reduced. Then transfer to deep plates and serve.
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