Turkey and Wild Mushroom Sauté with Cream and Stuffing Dumplings

Sautéed turkey and wild mushrooms in a creamy curry sauce with stuffing dumplings, finished with fresh parsley.

Easy Turkey Quick Leftovers Mushrooms

Estimated Nutrition

Calories

2185.2

kcal / serving

2185.2 kcal total

Carbs

52.8g

per serving

52.8 g total

Fat

184.6g

per serving

184.6 g total

Protein

78.4g

per serving

78.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

300

Double Cream

Meat

225

Turkey Meat

ready-cooked, sliced

NutsSeeds

clove

Garlic

finely chopped

pinch

Curry Powder

medium

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Flat leaf Parsley

chopped, fresh

OilsFats

Olive Oil

Other

150

Stuffing

ready-cooked, shaped into 1cm balls

Vegetables

0.5

piece

Onion

finely chopped

Wild Mushrooms

sliced

Method

Serve in a bowl topped with chopped parsley.

Heat the oil in a large frying pan.

Fry the onion and garlic gently until softened.

Add the mushrooms and fry for one minute.

Sprinkle the curry powder over the mixture.

Stir in the turkey until heated through.

Pour in the cream and allow it to reduce slightly.

Add the stuffing balls and simmer gently until hot.

Season with salt and pepper to taste.