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Turkey ragout with lemon and sage
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Ingredients
Directions
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Cook the turkey fillet in the chicken broth for about 15 minutes. Drain and collect the broth.
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Squeeze out one half of the lemon and cut the other half into pieces.
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Heat the butter, add the flour and stir into a roux. Cook about 1 minute. Add in portions the chicken stock to a smooth sauce and season with salt and freshly ground pepper.
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Mix in the cream, sage, lemon juice and turkey cubes and heat without cooking.
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Brush the bread with the olive oil, brush with the flat can of the garlic and grate in a hot grill pan. Serve the bread with the ragout and garnish with lemon wedges.
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Nutrition
545Calories
Sodium0% DV0g
Fat40% DV26g
Protein66% DV33g
Carbs14% DV43g
Fiber0% DV0g
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