A skinless, boneless turkey breast slow cooked in stock and onions. While cooking, the onions form into a velvety, creamy sauce around the turkey. It’s a comforting, light, and even an elegant dish. So delicious with my recipe, Goat Cheese Chive Mashed Potatoes!
When I lived in Bologna, Italy, I was surprised to find the food so simple but the tastes were out of this world-amazing. Of course, the fruits and vegetables are all grown and sold fresh and they have high standards for all their food products, not to mention, less sugar in everything like we have in the United States. I wish I had started my food blog when I lived in Italy, so I could have shared with you those unforgettable culinary moments.
I will say though that I left Italy with some very good recipes and culinary experiences. This recipe is called “Fesa Di Tacchino Alla Crema di Cipolle”. (Turkey Breast in Cream of Onion Sauce- in English). I was given the recipe by a very nice Bolognese woman who said her mother used to make it for her when she was little. I’m not sure if it is a recipe from Bologna or another area. All I know is it’s simple, easy to make, and so good. Eating a slice of the turkey with mashed potatoes and the velvety, creamy onion sauce spooned over the top, is like a warm hug.
Serve Turkey Breast is Cream of Onion Sauce as an everyday comforting and light dish or even for a special occasion. I’ve made this recipe for both and had rave reviews. No one could believe how simple it is to make. It’s basically just three ingredients: turkey, onions, and beef stock.
INGREDIENTS
- Turkey breast
- All-purpose flour
- Olive oil
- Unsalted butter
- White onions
- Beef stock
- Kosher salt
- Freshly ground black pepper
HOW TO MAKE TURKEY BREAST IN CREAM OF ONION SAUCE
- Roll the turkey breast and tie with kitchen string (about 4 strings crosswise and 1 lengthwise).
- Season with salt and pepper and roll in the flour.
- In a Dutch oven or a large deep skillet with a lid over high heat, add oil, butter, and tied turkey breast.
- Brown all sides of the turkey; about 5-7 minutes.
- Add the onions, stirring carefully and making sure the turkey is always touching the bottom of the pan.
- Saute for 5-7 minutes, until the onions start to soften a little.
- Pour enough stock to almost cover the meat.
- Partially cover the pan and lower the heat to medium-low.
- Stir occasionally, lifting the turkey breast a little so it doesn’t burn, and baste the turkey with the stock for about 1 hour. (Make sure to stir occasionally, so the onions don’t burn).
- Add more stock if needed.
- Using a thermometer, cook the turkey to 165°F (73.89°C).
- When cooked, the turkey will be light brown and the onions will have melted to form a delicious, creamy sauce.
- Remove the kitchen string.
- Serve the turkey breast cut into ½-inch (1-cm) thick slices, on top of the creamy onion sauce.
SERVING SUGGESTIONS
- Delicious with a creamy purée, such as, mashed potatoes, creamy polenta, or puréed vegetable, like cauliflower.
- Try it with my recipe for Goat Cheese Chive Mashed Potatoes.
- Try it over buttered egg noodles or on its own with some crusty bread, delizioso!
Turkey Breast in Cream of Onion Sauce
Ingredients
- 2 ½ lb (1.2 kg) turkey breast, boneless, skinless
- 3 Tbsp all-purpose flour
- ½ cup (4 oz/ 125 ml) olive oil
- 1 Tbsp unsalted butter
- 4 large white onions, coarsely sliced
- 4 cups (2 pints/ 1 liter) beef stock
- Kosher salt and freshly ground black pepper
Instructions
- Roll the turkey breast and tie with kitchen string (about 4 string crosswise and 1 lengthwise). Season with salt and pepper and roll in the flour. In a Dutch oven or a large deep skillet with a lid over high heat, add oil, butter, and tied turkey breast. Brown all sides of the turkey; about 5-7 minutes.
- Add the onions, stirring carefully and making sure the turkey is always touching the bottom of the pan. Saute for 5-7 minutes, until the onions start to soften a little. Pour enough stock to almost cover the meat. Partially cover the pan and lower the heat to medium-low. Stir occasionally, lifting the turkey breast a little so it doesn't burn, and baste the turkey with the stock for about 1 hour. Add more stock if needed.
- Using a thermometer, cook the turkey to 165°F (73.89°C). When cooked, the turkey will be light brown and the onions will have melted to form a delicious, creamy sauce. Remove the kitchen string.
- Serve the turkey breast cut into ½-inch (1-cm) thick slices, on top of the creamy onion sauce. Delicious with a creamy purée, such as, mashed potatoes, creamy polenta, or puréed cauliflower.
