Turkey in Champagne Sauce

Stick strictly to the champagne sauce recipe the first time round you cook this, play around with a herb or spice on the second time you cook it (i.e. estragon or paprika) and use a different alcohol on the third time. You will be pleasantly surprised at the ease with which you can cook and create a wonderful and impressive dish!

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1.8 kg turkey, either breast or thigh, sliced to taste
2 tbsp of flour
½ litre of brut champagne
1 cup (240 ml) of cream
75 gr  of butter
salt and pepper



1. Season the turkey with salt and pepper and then coat with a light layer of flour. 

2. Heat the butter in a large saucepan and as soon as it starts to bubble add the turkey pieces; Brown well on all sides, turning frequently.  

*If your pan is not big enough to hold all the turkey pieces at once without them toppling each other, brown them in two parts and then join them together before pouring the champagne.

3.  Add the champagne and cover the pan. Reduce the heat and simmer for approximately 40 minutes.

4. Remove the lid and boil vigorously for a further 15 minutes.

5. Add the cream, stir through and leave for another 3 minutes. Serve in a deep, warmed platter.



Use low fat cream to avoid the extra calories.
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