Creamy Turkey Breast and Red Pepper Sauté recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Turkey breast

A hearty yet healthy dinner that the whole family will enjoy. Serve over fresh noodles and you've a perfect meal!

28 people made this

IngredientsServes: 4

  • 3 tablespoons oil
  • 1 large onion, sliced thinly
  • 2 red peppers, cut into strips
  • 400g turkey breast fillets, cut into small strips
  • 3 garlic cloves, finely chopped
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons tomato puree
  • 100ml red wine
  • 250ml cream
  • 200ml soured cream
  • salt and freshly ground black pepper
  • 1 packet fresh noodles
  • chopped fresh parsley, to serve

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Heat the oil in a large frying pan over a medium-high heat. Sauté the onions and peppers until both vegetables are lightly browned.
  2. Add the turkey, season with salt and pepper, and cook through.
  3. Add the garlic, paprika and cumin and fry briefly. Add the tomato puree and fry a little longer, then deglaze with the wine.
  4. Add the cream and the soured cream and simmer for 15-20 over a very low heat.
  5. Meanwhile, cook the noodles according to packet instructions.
  6. Season the sauce to taste and sprinkle with parsley before serving.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (5)

I mixed this with cooked pasta and it was absolutely delicious.. really easy to make and throughly enjoyed by all..-31 Aug 2013

Absolutely delicious. Quick, easy and everyone enjoyed it, despite a house full of fuss eaters!-07 Mar 2013

Good, tasty, easy family dish.-06 Oct 2015

Rolled Turkey Breast with Roasted Red Pepper Stuffing

Not sure you want to take on roasting a large turkey this Thanksgiving? Rolled Turkey Breast with Roasted Red Pepper Stuffing is for you. Not only is it the perfect alternative to traditional turkey and stuffing, it can be prepared ahead of time!

My good friend Ella Spradley hosted a dinner party one evening and served the most wonderful Rolled Turkey Breast with Roasted Red Pepper Stuffing. Fortunately, she was willing to share her recipe with me, and it was so popular among my recipe testers that I had to include it in my second cookbook, Fresh Tastes. By popular demand, I’m also sharing it with you all today!

An alternative to traditional turkey and stuffing, Rolled Turkey with Roasted Red Pepper Stuffing is a great dish to serve during the holidays, and is sure to wow your guests. Start with a skin-on, boned, halved and butterflied turkey breast. (Ask your butcher to prep the turkey breast for you.) Roll each breast half around an herb-onion-garlic and red pepper stuffing, tie, then roast until golden brown.

The last step is to make a white wine gravy out of the pan drippings. Yum!

I prefer the additional flavor gained from using prepared roasted red peppers (either from a jar or the olive bar at Whole Foods), but you can certainly roast your own.

Stuffed Turkey Breast

1. Preheat oven to 375°F. Heat 3 tablespoons extra virgin olive oil (evoo) in a large skillet over medium-high heat. Add onion and sauté 4 minutes, or until slightly softened.

2. Add mushrooms and garlic sauté 5 to 7 minutes more, or until tender

3. Stir in spinach and cook 2 minutes cool for 10 to 15 minutes.

4. Working with one turkey breast at a time, carefully slice horizontally through the middle, without cutting all the way through, to make a large pocket in the center.

5. In a large bowl, combine mushroom and spinach mixture with egg, matzoh meal, parsley, salt, and pepper flakes stir to combine.

6. Divide mixture evenly between each turkey breast and stuff to fill the pocket.

7. Heat remaining 3 tablespoons evoo in a large dutch oven or heavy bottomed saucepan over medium-high heat. Sear turkey breasts for 3 to 5 minutes per side until lightly browned.

8. Carefully add broth cover and transfer to preheated oven. Cook 45 minutes or until internal temperature reaches 165°F.

Made this with pheasant breasts. I simmered the whole breasts with water,carrots,celery,onions,garlic,salt,cracked bl pepper and 2 bay leaves..Removed the vegies and strained the stock, Wow. the flavor of the stock was so good! Cut breasts in small pieces with pre-cooked wild rice that I made during the stock. Added mushrooms,chopped carrots,celery,onions,garlic,bl pepper. Added evaporated 2% milk thickened with a little flour, chopped fresh italian parsley and sherry. Yum. the stock and the sherry gives it alot of flavor.

Really enjoyed this! I made this using white kidney beans and veggie broth to make it a vegetarian meal.

I have made this recipe for years and it never fails to please. It is full flavored, hearty, and perfect for a cold weather supper with a salad and some hot bread. And to make it even better, it is quick. It does get thick after refrigeration, but I just thin it with some extra milk or chicken broth and it is good to go.

I've been wanting to make this soup for a long time, so was very excited when I finally got my hands on some smoked turkey. I followed the recipe without making any additions or substitutions and ended up with what tasty like warm, smoky milk with chunks of turkey floating in it. I don't think I'll be making this one again.

Superb. I used 1% milk instead of 2% and used the smoked turkey from the deli. Served with a green salad and fruit for dessert.

WOW. This may be the best soup I've ever made, and among the best I've ever tasted. I made some substantial adjustments: added a large package of mushrooms, doubled the garlic, and added Spanish smoked sweet paprika and some chipotle chili powder. I suspect these two additions took this soup from good to great--worth the internet search/purchase. Also, I whipped up a medium-dark roux, then whisked the milk in. Uncooked flour in soup tastes like. well, FLOUR. A roux imparts the creaminess while adding some depth and flavor, rather than just acting to thicken the liquid. This roux: 4T butter, about 1/2 c. flour. Melt the butter, sprinkle the flour on top, whisk until thick and beginning to toast. It will seem like a really long time. Whisk the milk in, 1/2 cup at a time. Once it's all smooth and beginning to thicken, dump it in the soup. FABULOUS. I will make this over and over. My lunch guest went nuts when I served this with grilled brie sandwiches.



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Reviews (4 reviews)

Added a splash of white wine and some thyme, GREAT dish.

This was a super-easy weeknight recipe. I made it with roasted baby red potatoes as a side.

I concur - this is easy and delicious. My 6-yr-old son even loved it - especially the non-green parts. I couldn't fine turkey cutlets and, as advised, sliced turkey breast tenderloins. It worked fine, though the way I sliced it, there were lots of smallish cutlets. This is a nice, more grown-up option for a weeknight dinner. I will definitely make this again.

This is a great quick week night recipe. I like to use turkey tenderloin because it is nice and lean. Crusty bread and a glass of wine make the meal complete.

Turkey Cutlets with Cilantro-Roasted Red Pepper Sauce

Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion sauté 5 minutes or until tender. Add 1/2 teaspoon chili powder and garlic sauté 1 minute. Add chicken broth, bell pepper, tomato, and 1/4 teaspoon salt bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Place vegetable mixture in a food processor process until smooth. Add 2 tablespoons cilantro and lime juice pulse until well blended.

Sprinkle remaining 1/2 teaspoon salt and remaining 3/4 teaspoon chili powder evenly over both sides of cutlets. Place remaining 2 tablespoons cilantro and breadcrumbs in a shallow dish dredge turkey in breadcrumb mixture, pressing to coat.

Heat remaining 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add turkey cook 5 minutes on each side. Cover and cook 6 minutes or until done. Sprinkle cheese evenly over turkey cutlets cover and cook 1 minute or until cheese melts. Place turkey on serving plates spoon sauce evenly over turkey.

Roasted Boneless Turkey Breast with Red Wine and Dijon Sauce

This roasted turkey breast recipe is easy, healthy and delicious. It is quick enough for a weeknight, but makes an elegant presentation for entertaining. It is also economical if, like me, you purchase whole fresh turkey breasts when they are on sale, remove the breast halves, use one, freeze the other, as well as the carcass, which can be used later for broth or soup. I prefer to roast the breast with the skin on to help keep the meat moist. If you prefer, it can be removed before slicing and serving.

  • 1 boneless turkey breast half, about 2 pounds, with skin
  • Salt and pepper to taste
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dry rubbed sage
  • 1 tablespoon olive oil
  • 1 cup dry red wine
  • 1 cup low-sodium chicken broth or water
  • 1 teaspoon Dijon mustard

Preheat oven to 350° F. For even roasting, tie the breast into a fairly even roll with butcher's twine. Season all over with the salt, pepper, thyme, rosemary and sage. Heat an ovenproof skillet or sauté pan, large enough to hold the turkey over medium-high heat. Add the oil, then the turkey skin-side down. Sear until lightly browned, about 3 minutes. Turn and sear other side about 1 minute. Place in the oven and roast, basting with pan juices every 15 minutes, until meat thermometer registers 160° to 165°, about 1 hour. Place turkey on a cutting board and tent with foil. Let rest for about 10 minutes.

Meanwhile, make the sauce. Place the pan over a medium-high burner. (Do not forget that the handle is hot. Place an oven mitt or towel on it so that you do not burn your hand.) Add the wine and bring to a boil, scraping up any browned bits in the bottom of the pan. Add the water or broth and bring back to a boil cook for about 4 minutes. Stir in the mustard and continue to cook until reduced by about one-half. Remove the twine from the turkey and slice into about 1/2-inch slices. Place on individual plates, drizzle with some of the sauce and serve immediately.

How to Make the Perfect One-Pot Pasta

One-pot pastas are one of my weeknight favorites because there’s no extra dishes to wash and everything cooks together, infusing every bite of the meal with flavor. The key to ease with a dish like this is the dried pasta is cooked directly with the rest of the ingredients, absorbing the cooking liquid for even more flavor.

To make, cook this healthy ground turkey recipe in layers, starting with the ground turkey and seasoning mixture first, then add the next layer of flavor with a quick sauté of the fresh veg, then adding the canned tomatoes, spices and dried pasta with the chicken broth to add even more depth of flavor.

A bit of half and half thickens the sauce just a enough without adding a whole lot of fat, and a few handfuls of leafy spinach to add a fresh, healthy vibrance to the pot.

Finally, the whole dish is topped with just enough cheese to make this dinner totally crave-worthy for every eater at the table.

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Creamy Turkey Breast and Red Pepper Sauté recipe - Recipes

Turkey Breast, Brisket-Style (M, TNT)
Source: Unknown
Serves: 8

6 pound turkey breast, bone in
Maggi seasoning or Vegetarian Worcestershire Sauce (click here for recipe)
1/4 cup vegetable oil
3 onions, sliced
4 garlic cloves, minced
1 fresh cayenne pepper or other mild chili pepper, minced
4 carrots, sliced 1/4" thick
3 ribs celery, chopped
3 cups ketchup
2 cups water, chicken or vegetable broth, or combination
2 tablespoons Dijon mustard
1/4 cup maple syrup
1/4 cup dry red wine
1/4 cup firmly packed brown sugar
1/2 cup minced fresh rosemary, basil or parsley, or a mixture
1 tablespoon kosher salt
2 teaspoons ground black pepper

Preheat the oven to 325°F.

Rub the turkey breast all over with Maggi (I used Worcestershire sauce).

In a large skillet, (I used my wok) heat the vegetable oil over medium heat. Add the breast and brown all over (Be careful, it spatters). Remove the turkey to a large Dutch oven or roasting pan with a lid.

Add the onions to the same skillet (wok) in which you have browned the turkey. Sauté the onions for 5 minutes. Add the garlic and fresh pepper (see note) and stir for one minute.

Add the carrots and celery and sauté for 5 minutes. Add the ketchup, water, mustard, maple syrup, red wine, brown sugar, rosemary, basil and parsley (I didn't have the rosemary). Add additional water or stock if it seems too thick. Add the salt and pepper and bring the mixture to a boil. Let it simmer for 5 minutes.

Ladle the sauce around the turkey. Cover and roast for about 2 hours or until the juices run clear or a meat thermometer reads 165°F.

Remove and let the roast sit one hour. Slice the entire breast and pour the sauce over it. The breast can be served now, although it tastes best if covered and refrigerated overnight. Serve it with roasted red potatoes or plain white rice, a tossed salad and some applesauce.

Poster's Notes: Wear gloves when handling hot peppers. The oils can cause a burning sensation on your hands. I did not use the fresh cayenne pepper, I used a few shakes of a black and red pepper blend.

I cooked the roast, lifted it out of the sauce and cooled it, then refrigerated it overnight. I also strained the "gravy" and kept the vegetables separate. Sliced the turkey and froze it separate from the gravy.