Piedmontese braised turkey

PersonalPoints™ per serving
Total Time
17 min
0 min
17 min
The Piedmont region is in the northwestern part of Italy, bordering France and Switzerland. This preparation is typical of the red-wine braising done in this area. Or you can substitute an equal amount of white wine for the red, if you prefer. You'll love how straightforward and easy this recipe is. First, you cook the turkey, onion, and sage in the broth and wine. Make the gravy with the braising liquid from the turkey and a little bit of cornstarch. Slice the turkey, top with onions, drizzle with gravy, and this fabulous dinner is served. You can serve the turkey with sautéed broccoli rabe and quick-cooking polenta for a hearty meal.


Reduced-sodium chicken broth

2 cup(s)

Red wine

8 fl oz, dry

Uncooked boneless skinless turkey breast

½ pound(s), tenderloin

Uncooked red onion(s)

1 small, thinly sliced

Raw sage

25 gm, 2 tablespoons, chopped


1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. 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.
  2. 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.
  3. Thinly slice the turkey and fan onto dinner plates. Scatter each plate with the onion, drizzle with the gravy, and serve at once.