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Turkey with Lemon & Hazlenuts

May 18, 2015

With Wine

I have actually only added wine to a dish when making a bolognese.  I do not know much about wine and I am not yet impressed by its taste.  I think it is something you have to have the stomach for and have some knowledge about pairing the right ingredients.  This meal works excellently when infused with a dry white wine.  There is real depth in this meal,  I am very glad I built up the courage to make it.  I like food that is not only tasty but has interesting textures. Turkey escalopes can be used instead of turkey fillets, whatever is easiest for you.

This recipe was adapted from Good Housekeeping Cook’s Year (Ebury Press, 1995).



100g turkey thigh meat (pre cooked until golden brown), 175g finely chopped hazlenuts, 75g butter (diced), 125ml dry white wine, 30ml lemon juice, 1 tbsp tarragon, salt and pepper.


1. Add the wine to a hot pan and boil rapidly until reduced by half.
2. Add the lemon juice and tarragon and seasoning to taste.
3. Remove from the heat and gradually whisk in the diced butter to thicken the sauce slightly.
4. Adjust the seasoning and add the turkey.
5. Serve when the turkey has been heated through.


From → Main Meals

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