Kate's Global Kitchen
Kate Heyhoe  

Turkey in Saffron Cream Sauce

Serves 2 to 4
by Kate Heyhoe


Serve this "turkey plus 3 ingredients" recipe over buttered egg noodles. If you want to stretch the sauce servings, add more turkey and cream, and don't reduce as much.


1/2 cup chicken broth
1/4 teaspoon saffron threads
1 cup heavy cream
1 to 2 cups shredded, cooked turkey meat


Over high heat, bring the chicken broth to a boil in a saucepan. Crush the saffron threads in your palm and crumble them into the broth. Gently boil the broth for 2 to 3 minutes. Stir in the cream. Reduce heat to medium low and simmer sauce until reduced to about 2/3 cup, about 8 to 10 minutes. Stir in the turkey meat and cook until heated through. Serve over buttered egg noodles, or on steamed basmati rice.


Kate's Recipes: "Turkey + 3 Ingredients..."

Mooshu Turkey
Turkey in Saffron Cream Sauce


More Recipes Using Turkey Leftovers:

Turkey Tetrazzini Gratin
Mongolian Turkey and Broccoli Stir-Fry
Exotic Encores with Luscious Leftovers


Kate's Global Kitchen for November, 2000:

11/04/00     My, My American Pie: Pie-Making Pointers
11/11/00     Stuffing Tips and Free-Form Techniques
11/18/00     Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00     Turkey + 3 Ingredients = Luscious Leftovers

Holiday Special: Thanksgiving Headquarters: A to Z


Copyright © 2000, Kate Heyhoe. All rights reserved.


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This page created November 2000. Modified November 2006.