Smoked Turkey with a Port Wine Sauce
http://www.soscuisine.com/en/recipes/view/smoked-turkey-with-a-port-wine-sauce

Smoked Turkey with a Port Wine Sauce

2 servings
Preparation 35 min / Cooking 10 min
260 calories per serving 
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

1/2 cup Port wine   125 mL
2 tbsp butter, unsalted, plus some to grease the dish   26 g
1 tbsp white flour (all purpose)   8 g
1/3 cup chicken broth   85 mL
260 g turkey breast roast (cooked), smoked, cut into slices about ½ cm thick  

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 175°C/375°F.
  2. Pour the Port wine into a small saucepan, add the butter, then bring to a low boil. Lower the heat and simmer, uncovered, until the mixture has been reduced to a thin sauce, 25-30 min.
  3. Add the flour to a small bowl, then slowly pour in the broth, stirring thoroughly to avoid lumps. Transfer the mixture to the saucepan and continue to simmer an additional 10 min.
  4. Arrange the turkey slices on a lightly greased baking dish. Cook 5 min in the middle of the oven just to warm them through. Pour the hot sauce over the slices, then put them back in the oven for an additional 5 min.
  5. Serve on the warmed plates.

Remarks

The Port wine sauce may be prepared a few days in advance.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1¾ serving

More info

Claims

Free :
Added Sugar
Source of :
Folacin, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin E
Good source of :
Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D
Excellent source of :
Iron, Niacin, Selenium, Zinc

More info

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)

Amount

% DV*

* DV = Daily Value

Calories

260

Fat

16 g

24 %

Saturated 8 g
+ Trans 0.5 g

42 %

Cholesterol

110 mg

Sodium

1340 mg

56 %

Carbohydrate

8 g

3 %

Fibre

0 g

1 %

Sugars

4 g

Protein

21 g

Vitamin A

8 %

Vitamin C

35 %

Calcium

2 %

Iron

40 %

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | High Iron | High Vitamin D

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