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Recipe Category / Chicken and Turkey

Turkey and Mushrooms in Parchment

Method

For the sauce:

  • Combine the heavy cream, parmesan, ouzo and finely chopped garlic in a bowl. Mix with a spoon and add some finely chopped thyme leaves. Set aside until needed.

For the parchment bundles:

  • Preheat oven to200* C (390* F) Fan.
  • 1 turkey breast yields 4 portions, so we will need to make 4 parchment bundles.
  • Cut 4 large sheets of parchment paper and 4 large sheets of aluminum foil.
  • Place the aluminum foil under the parchment paper.
  • Start filling your pouches.
  • Put some greens on the parchment paper.
  • Chop the mushrooms in half or into 4 pieces if they are too large. Add a few pieces of mushrooms over the greens. We need the moisture from the mushrooms in the recipe in order to make a nice sauce, so no need to sauté them.
  • Season the mushrooms and greens in each bundle with salt and pepper.
  • Wash the potatoes and do not peel.
  • Cut them into 4 pieces. Brown them lightly in a pan along with some olive oil.
  • Season with salt and pepper. Add half of the thyme to the pan. When the potatoes have turned golden, remove from pan and divide them among the pouches.
  • Chop the turkey breasts into 4 pieces.
  • Wipe the pan with some paper towels. Add a little olive oil and brown the turkey pieces on both sides.
  • Season with salt and pepper and add the remaining thyme leaves. When the fillets have browned, add 1 piece to each parchment bundle.
  • Place bundles into a large baking pan. Crumple to close them, leaving a small opening at the top to add the sauce over the turkey. Add the sauce and close the bundle completely.
  • Put baking pan with parchment bundles in oven.
  • Bake for 25-30 minutes.
  • While the turkey is cooking, prepare the rice. Take 3 pieces of lemon peel. Pierce each with a clove and put them in a pot.
  • Add the remaining ingredients for the rice to the pot. Heat over medium to high heat, until the first bubble appears in the water and lower the heat quite a bit. Cover with a lid and let it cook for 10-15 minutes until all of the moisture is absorbed. Fluff rice with a spoon.
  • Serve turkey and sauce with rice.
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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
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Nutritional
Chart

Nutrition information per 100 gr.

110
Calories (kcal)
5 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

3.1
Total Fat (g)
4 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

1.5
Saturated Fat (g)
8 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

6.0
Total Carbs (g)
2 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.26
Sugars (g)
0 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

14.2
Protein (g)
28 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.38
Fibre (g)
2 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.14
Sodium (g)
2 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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