Turkey and wild mushroom sauté with cream and stuffing dumplings
2 tbsp olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
55g/2oz wild mushrooms, sliced
pinch medium curry powder
225g/8oz ready-cooked turkey meat, sliced
300ml/½ pint double cream
150g/5oz ready-cooked stuffing, shaped into 1cm/½in balls
salt and freshly ground black pepper
1 tbsp chopped fresh flatleaf parsley, to serve
Heat the oil in a large frying pan. Add the onion and garlic and fry gently until softened but not coloured.
Add the mushrooms and fry for another minute or so. Sprinkle over the curry powder.
Add the turkey to the pan and stir until heated through, then pour in the cream. Allow to reduce slightly, then add the stuffing balls and simmer gently until heated through. Season, to taste, with salt and freshly ground black pepper.
To serve, pour into a bowl and sprinkle with parsley.
Source: BBC FOODS