Serves: 8-10

Prep Time: 15 minutes

Cooking: 120 minutes

Slow cooked for a long time in a cast iron pot, that’s the perfect recipe for a tender, juicy turkey breast braised with porcini mushrooms. You can feed a small crowd without cooking the whole bird and you don’t need to wait for Thanksgiving!


1,4 kg 3 lbs turkey breast or veal loin, tied (ask the butcher to tie the meat)

2 garlic cloves, smashed

10 sage leaves, finely chopped

2-3 medium sprig of rosemary, finely chopped

1 stalk of celery,  finely chopped

1 handful dried porcini mushrooms, chopped in pieces

1/2 lb fresh mushroom ( frozen mushrooms are okay too)

120 ml / 1/2 cup extra virgin olive oil

500 ml / 2 cup whole milk

1/2 glass of wine

Salt and pepper

Extra virgin olive oil

Season the meat very well with salt and pepper.

Heat extra virgin oil in a large heavy-bottomed saucepan over medium-high heat and sauté onion, garlic, sage rosemary, dried porcini mushrooms in extra virgin olive oil for few minutes. Add the meat and sear it on each side. Pour the wine and let it evaporate. Pour the milk in with the meat until it reaches about half the loin.

Cook for about 120 minutes, covered with a lid and at very low temperature. Turn the meat every once in a while.

When meat is cooked place it on cut board and let it sit, it will be easier to cut.

Add to fresh mushrooms to the sauce and cook them. Slice the meat, pour over the sauce and serve.


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