Oven roasted turkey breast with potatoes | Creamy & tasty dinner recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can be a lower-calorie alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium while maintaining flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are nutrient-dense and can be used interchangeably.

Wash the large potatoes under running water and dry them with paper towels.

Cut the large potatoes into halves and quarters, leaving the smallest ones whole.

Pour olive oil into a bowl with the potatoes and add 2 teaspoons of salt, black pepper, 2 teaspoons of paprika, 2 teaspoons of ground cumin, and 2 teaspoons of dried parsley.

Mix the potatoes with the spices using a wooden spoon until evenly coated.

Move the potatoes to a baking tray and distribute them evenly.

Preheat the oven to 200°C (392°F) with the grill function.

Place the potatoes in the oven and roast for 30 to 35 minutes, depending on desired crispiness.

Wash the mushrooms under running water and peel their skin.

Cut the larger mushrooms in half or quarters, leaving the smaller ones whole.

Heat a grill pan on medium heat and season the turkey breast pieces with salt and black pepper.

Add olive oil to the pan and fry the turkey breast pieces for about 5 minutes on each side until golden brown.

Transfer the turkey breast to a glass baking tray with a bit of olive oil.

Cover the turkey and place it in the oven for 40 minutes without opening the door.

Peel and chop 2 onions and 2 garlic cloves.

In a different pan, heat olive oil and sauté the chopped onions and garlic for about 5 minutes until glossy and golden.

Add the cut mushrooms to the pan and fry for about 10 minutes until they release water and turn darker.

After 40 minutes, check the turkey, baste it with pan juices, and return it to the oven for an additional 10 minutes.

Pour 1 liter of chicken broth into the mushroom mixture, stir, and let it simmer for 5 minutes until thickened.

Add 400 milliliters of heavy cream and stir frequently, letting it simmer for 8 minutes.

Stir in 200 grams of grated mozzarella and 150 grams of grated Parmesan, simmering for about 4 minutes.

Add fresh spinach leaves and cook for 2 to 3 more minutes, stirring frequently until done.

Serve the sauce on the plate first, followed by sliced turkey breast and roasted potatoes, and sprinkle with dried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens