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File indeiki s yablokami

Turkey Breast with Apples
File indeiki s yablokami

A novel way to prepare turkey - and an excellent one.


2 lb (900 g) boned and rolled breast of turkey
1 tablespoon flour
3 tablespoons soured cream
pint (450 ml) rich chicken stock
Salt, freshly ground pepper to taste
6 black peppercorns
teaspoon crushed thyme
1 sprig parsley
2 oz (60 g) grated sharp gruyere cheese
1 onion, quartered
1 carrot, scraped and cut in half
3 oz (85 g) butter
3 medium-sized tart apples, peeled, cored and sliced


Serves: 4


In a casserole, braise the turkey breast in the stock along with the peppercorns, parsley, onion and carrot for 45 minutes to 1 hour, or until tender. Cool slightly; remove the string from the turkey roll and cut the meat into 8 slices, each about 1 in (2.5 cm) thick. Strain and reserve the stock.

Melt 2 oz (60 g) butter in a large frying pan. Add the sliced apples and cook them over medium heat until just tender, about 5 minutes. Remove the apples with a slotted spoon and set aside. Put the turkey slices in the frying pan and cook them over medium heat, turning once, until they are lightly browned.

Grease an ovenproof casserole large enough to hold the turkey slices in a single layer. Place the slices in the casserole and top them with the apples.

Make a sauce: in a saucepan melt the remaining 1 oz (30 g) butter, then stir in the flour and cook for just a minute. Gradually whisk in 6 fluid oz (170 ml) of the stock the turkey was cooked in, stirring constantly until thickened. Then stir in the soured cream, salt, pepper and thyme. Pour the sauce over the turkey and apples, and then sprinkle the cheese over all. Place the casserole under the grill and grill until browned and bubbly. Garnish with parsley and serve at once.

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