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Recipe for Turkey Fillets with Buckwheat and Mushrooms

Yields4 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

It is a complete dish, easy to prepare, that can be cooked in advance and reheated before serving. It is also perfect for batch cooking.

Ingredients
 300 buckwheat
 500 turkey (or chicken) cutlets
 250 button mushrooms
 600 Chicken broth
 1 Salt
 ½ crushed pepper
 1 garlic powder
 1 dried onions
 1 sweet paprika
 1 Provence herbs
 1 Bay leaf
 300 ready-to-use tomato sauce
Directions
1

Preheat the oven to 200°C, static heat.

2

Wash the buckwheat well and drain it. Pour it into a baking dish and spread it evenly.

3

Cut the turkey cutlets into small pieces. Slice the mushrooms after cleaning them. Distribute them over the buckwheat, starting with the meat, then the mushrooms.

4

In a bowl, mix the chicken broth with salt, pepper, garlic powder, dried onions, paprika, and herbs. Pour into the dish. Add the bay leaf.

5

Cover the dish with aluminum foil and place it in the oven for 30 minutes.

6

After this time, take the dish out of the oven and remove the aluminum foil. Add the tomato sauce and mix well.

7

Bake uncovered for another 20 minutes.

8

To finish, mix again and serve immediately. You can find the detailed recipe on my blog, along with many other delicious recipes.

Nutrition Facts

0 servings

Serving size

4

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