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!
Prep Time 15 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs15 minutesmins
Servings 8to 10
Equipment
Large heavy-bottomed saucepan
Knife
Cutting board
Lid
Ingredients
1,4kgturkey breast or veal loin - tied (ask the butcher to tie the meat)
2garlic cloves - smashed
10sage leaves - finely chopped
2-3medium sprig of rosemary - finely chopped
1stalk of celery - finely chopped
1handfuldried porcini mushrooms - chopped in pieces
½lbfresh mushroom - ( frozen mushrooms are okay too)
120mlextra virgin olive oil
500mlwhole milk
½glass of wine
Salt and pepper
Extra virgin olive oil
Instructions
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.