Turkey Breast Roast with Creamy Sage Mushroom Sauce

This recipe is DIVINE. Luxurious mushroom sauce doesn’t get any easier than this! We had a late Thanksgiving Dinner (I just finished cleaning) Had the boyfriend’s Dad over for some eats and they were both spoiled rotten with food. (Not rotten food … ) This recipe was outright stolen from the Thrifty’s flyer. (Our local grocery chain) Every week they send out 4 new recipes and this is the first I’ve actually been interested in making. Let me tell you, EASY. It takes zero effort to make this and that was a beautiful thing when trying to compile an entire huge meal. Turkey Breast Roasts are also really fast to cook. Takes about an hour and a half total. Mushroom sauce takes 10 minutes. This sauce can be used outside of the recipe and put on pretty much anything you want!

INGREDIENTS
2.5 lb Turkey Breast Roast – Boneless **SEE NOTES
2 tbsp Butter or Dairy Free alternative
Salt and Black Pepper to taste
3 tbsp Olive Oil
3/4 lb Button Mushrooms – Thinly Sliced
2 cloves Garlic – Minced
1/4 cup All Purpose Flour – Gluten Free or Wheat
2 tsp Sage – Fresh – Chopped **SEE NOTES
2 1/4 cups Vegetable Stock – Low Sodium
1/4 cup Whipping Cream or Dairy Free Milk

METHOD
-Preheat oven to 350 degrees. Place turkey in a roasting pan with about 1/2 inch of water. Brush with melted butter and season with salt and pepper. Roast turkey for 70-80 minutes or until internal temperature reaches 170 degrees Fahrenheit.
-When the turkey is almost cooked, heat the oil in a pot or large skillet. Add mushrooms and garlic and cook until tender (sweating). Mix in the flour until well combined and cook 2 minutes more. Slowly mix in the stock. Stir in sage. Bring the sauce to a simmer and cook for 5 minutes more.
-Stir in whipping cream and season with salt and pepper. Cover sauce and reserve on low heat until turkey is ready.
-Serve over turkey slices.

NOTES
-I ended up with about 4 pounds of turkey and there is really only enough sauce for 2.5 pounds. If you’re cooking more turkey, double the mushroom sauce.
-I used fresh sage only because a friend was nice enough to give me some. If you use powdered sage, us 3/4 – 1 tsp only
-The whipping cream is optional. It kind of thickens it up a bit but the sauce is still really good without it. So if you don’t have any on hand, don’t bother. If you want to make it creamy but don’t want to use whipping cream, any kind of milk would work.
-Don’t make the sauce until the turkey is close to being done. It gets a mushroomy film over the top if it sits.

NUTRITIONAL INFO
Serves 6
Weight Watchers points per serving – 9
Calories – 349.9
Fat – 17.3g – includes whipping cream
Fibre – 2.7g
Sodium – 2031.9mg
Carbohydrates – 16.7g
Protein – 34.9g

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