Today’s release of Light and Tasty gives me the opportunity to write the recipe for these turkey bites with mushrooms, which was one of the post-New Year’s Eve recycling recipes, and it turned out so good that my husband wanted seconds! So much so that I promised him I would repeat it soon and this time without recycling. That is… in larger quantities! 😄
At my house, it’s a bit unusual to have leftover turkey breast to recycle, as I rarely buy meat, and it’s unlikely that I’ll have extra meat in the fridge to use up. But as I mentioned in the recipe for prosecco risotto, this year I was a bit generous when buying meat for the New Year’s Eve bourguignonne, and so I have two recycling meat recipes to write about, one of which, these bites, I couldn’t help but feature on Light and Tasty today, which focuses on white meat. Another example of having the right recipe at the right time! I’ll get to the other recipe soon…
…that is these Pork Medallions with Port 😉
So, do you have turkey breast in the fridge? (chicken breast works too). And do you also have a handful of champignon mushrooms? If you’re like me, I’m sure you do, as I buy cultivated mushrooms almost every time I shop! They’re uniquely versatile, clean quickly, cook fast, can be eaten raw, and are suitable as both main courses and sides. You can’t ask for more, right?
Recipe!!!
👇 And if you need more recycling ideas, here’s some recipes + the complete collection: 😉
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.80 (Kcal)
- Carbohydrates 7.98 (g) of which sugars 3.17 (g)
- Proteins 40.70 (g)
- Fat 14.08 (g) of which saturated 3.47 (g)of which unsaturated 2.88 (g)
- Fibers 1.84 (g)
- Sodium 86.31 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz turkey breast
- 9 oz champignon mushrooms
- 0.35 oz butter
- 0.9 oz Port wine
- 3 tbsp heavy cream
- 1 tsp flour
- 2 tbsp water (about 1.8 oz)
- 1 pinch pepper
Tools
- Pan
How to Prepare Turkey Bites with Mushrooms:
Cut the turkey breast into small pieces.
Clean the mushrooms and slice them.
Place the turkey pieces in a non-stick pan with a pat of butter and brown them, turning with a spoon.
Deglaze with Port and let the meat absorb the flavor over low heat until the wine reduces.
Add the sliced mushrooms, stir, and cook with the lid slightly open for about 10 minutes (or a bit more, depending on the size of the meat pieces).
The moisture from the mushrooms should be enough for proper cooking. If needed, you can add a few tablespoons of water (or broth, or even more Port).
A couple of minutes before the end of cooking, pour in a small glass of water (1.4-1.8 oz) and a heaped teaspoon of flour, preferably sifted to avoid lumps.
Mix well, and finally add two or three tablespoons of heavy cream.
I didn’t photograph this addition of flour and cream, but below is a photo of the mushroom-less version (I’ll never understand why my kids don’t eat mushrooms 😄) which gives an idea of the creamy sauce that forms.
Stir-fry and serve immediately, garnishing with parsley and a pinch of pepper.
Salt-Free Tips
Adding mushrooms is a flavor enhancer for our dishes 🙂. Mushrooms, with their characteristic taste and aroma, help us disguise the lack of salt. Moreover, using wine, or a liqueur-like Port used in these turkey bites with mushrooms, is a useful cooking method.
(And regarding this use of Port, I refer you again to this recipe 😉).
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease the salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer methods that retain flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow yourself a little indulgence. It lifts your mood and helps you persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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On the WhatsApp channel and on Instagram, on the Facebook page and Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
Here are today’s other suggestions from the Light and Tasty Team:
Carla: Chicken curry
Daniela: Chicken breast with ginger, spinach, and hazelnuts
Elena: Pomegranate chicken
Franca: Chicken salad
Mary: Turkey rolls with vegetables
Milena: Spicy baked chicken bones
