<center><img src="http://www.bernardmatthews.com/shares/15-05-14stroganoff-v2parsley_HiRes_cropped.jpg" alt="" width="400"/></center><h3>Ingredients</h3><ul class="pbullet"><li>300g ( 3, 100g packs) Bernard Matthews Roast Turkey Breast Pieces</li><li>1 tbsp Oil</li><li>2 small onions, sliced</li><li>2 cloves Garlic, crushed</li><li>25g Butter</li><li>1 tbsp French Mustard</li><li>300g Chestnut Mushrooms, sliced</li><li>300ml carton of Crème Fraiche</li><li>Squeeze of Lemon juice </li><li>Chopped Flat Leaf Parsley</li></ul><h3>Method</h3><ol class="pbullet"><li>Heat the oil in a large frying pan, over a medium heat and add the turkey pieces, fry until starting to turn a golden brown.  </li><li>Use a slotted spoon to remove the ingredients from the pan and set aside.  Then add the crushed garlic and onions to the pan and fry for 3 – 4 minutes.  Then add the butter along with the mushrooms and fry, stirring frequently until they go tender. </li><li>Stir in the crème fraiche and mustard and heat gently.  Add the turkey pieces and stir to coat them in the sauce.  Add a squeeze of lemon and season.  </li><li>Finally add the chopped parsley and serve with fluffy rice or pasta.</li></ol>

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Turkey stroganoff with soured cream

Name: Turkey stroganoff with soured cream
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 300g ( 3, 100g packs) Bernard Matthews Roast Turkey Breast Pieces; 1 tbsp Oil; 2 small onions, sliced; 2 cloves Garlic, crushed; 25g Butter; 1 tbsp French Mustard; 300g Chestnut Mushrooms, sliced; 300ml carton of Crème Fraiche; Squeeze of Lemon juice; Chopped Flat Leaf Parsley

One of mum's favourites

This turkey pieces recipe is perfect for a quick supper.

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Prep: 10min Cook: 10min

Easy

Serves 4

Ingredients

300g ( 3, 100g packs) Bernard Matthews Roast Turkey Breast Pieces
1 tbsp Oil
2 small onions, sliced
2 cloves Garlic, crushed
25g Butter
1 tbsp French Mustard
300g Chestnut Mushrooms, sliced
300ml carton of Crème Fraiche
Squeeze of Lemon juice
Chopped Flat Leaf Parsley

Method

Heat the oil in a large frying pan, over a medium heat and add the turkey pieces, fry until starting to turn a golden brown.
Use a slotted spoon to remove the ingredients from the pan and set aside. Then add the crushed garlic and onions to the pan and fry for 3 – 4 minutes. Then add the butter along with the mushrooms and fry, stirring frequently until they go tender.
Stir in the crème fraiche and mustard and heat gently. Add the turkey pieces and stir to coat them in the sauce. Add a squeeze of lemon and season.
Finally add the chopped parsley and serve with fluffy rice or pasta.

Why Turkey’s Great

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