Piedmontese Braised Turkey
- Total Time
Serve the turkey with sautéed broccoli rabe and quick-cooking polenta for a hearty meal.
reduced-sodium chicken broth2 cup(s)
red wine8 fl oz, dry
uncooked boneless skinless turkey breast½ pound(s), tenderloin
uncooked red onion(s)1 small, thinly sliced
raw sage25 gm, 2 tablespoons, chopped
table salt½ tsp
black pepper¼ tsp, freshly ground
- In a medium nonstick skillet, bring the broth and wine to a boil and boil 2 minutes. Add the turkey, onion, and sage. Reduce the heat and simmer, covered, until the turkey is cooked through, about 15 minutes. Remove from the heat.
- To make the gravy, transfer 1/4 cup of the braising liquid to a small bowl and mix with the cornstarch. Transfer 1 cup of the braising liquid to a small saucepan; bring to a boil. Remove from heat and whisk in the dissolved cornstarch. Return to heat and cook until thickened and translucent, about 2 minutes. Stir in the salt and pepper.
- Thinly slice the turkey and fan onto dinner plates. Scatter each plate with the onion, drizzle with the gravy, and serve at once.