Smoked Turkey with a Port Wine Sauce

1 Reviews
100% would make this recipe again

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Ingredients

??? Port wine ???
??? butter, unsalted, plus some to grease the dish ???
??? white flour (all purpose) ???
??? chicken broth ???
??? 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.

Observations

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

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

260

Fat

16 g

24 %

Saturated 7.9 g
+ Trans 0.6 g

42 %

Cholesterol

110 mg

Sodium

1340 mg

56 %

Carbohydrate

8 g

3 %

Fibre

0 g

1 %

Sugars

4 g

Net Carbs

8 g

Protein

21 g

Vitamin A

9 %

Vitamin C

34 %

Calcium

2 %

Iron

39 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 2 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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