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Kate's Global Kitchen

Kate Heyhoe  

Turkey in Saffron Cream Sauce

Serves 2 to 4
by Kate Heyhoe

 

Serve this "turkey plus 3 ingredients" recipe over buttered egg noodles. If you want to stretch the sauce servings, add more turkey and cream, and don't reduce as much.

 

1/2 cup chicken broth
1/4 teaspoon saffron threads
1 cup heavy cream
1 to 2 cups shredded, cooked turkey meat

 

Over high heat, bring the chicken broth to a boil in a saucepan. Crush the saffron threads in your palm and crumble them into the broth. Gently boil the broth for 2 to 3 minutes. Stir in the cream. Reduce heat to medium low and simmer sauce until reduced to about 2/3 cup, about 8 to 10 minutes. Stir in the turkey meat and cook until heated through. Serve over buttered egg noodles, or on steamed basmati rice.

 
 
 

Kate's Global Kitchen for November, 2000:

11/04/00     My, My American Pie: Pie-Making Pointers
11/11/00     Stuffing Tips and Free-Form Techniques
11/18/00     Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00     Turkey + 3 Ingredients = Luscious Leftovers

Holiday Special: Thanksgiving Headquarters: A to Z

 

Copyright © 2000, Kate Heyhoe. All rights reserved.

 

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This page created November 2000. Modified November 2006.

 
 
 

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