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Le Chaudron recipe
Émincé de dinde à la crème (Cookéo)
Creamy turkey strips (Cookeo)
⏱ 25 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)turkey cutlets
250 g (9 oz)button mushrooms
2shallots
200 ml (¾ cup)cream
150 ml (⅔ cup)chicken stock
1 tbspmustard
1 tbspchopped parsley
- 600 g (21 oz) turkey cutlets
- 250 g (9 oz) button mushrooms
- 2 shallots
- 200 ml (¾ cup) cream
- 150 ml (⅔ cup) chicken stock
- 1 tbsp mustard
- 1 tbsp chopped parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the turkey into thin strips, run the BROWN mode for 6 minutes and sear until golden.
- Add the chopped shallots and sliced mushrooms and continue on BROWN mode for 3 minutes, stirring.
- Pour in the chicken stock and stir, scraping up the browned bits with a wooden spoon.
- Close the lid and run PRESSURE COOK mode for 10 minutes.
- Carefully release the pressure, open the lid and check the turkey is tender and cooked through.
- Switch to SIMMER mode for 4 minutes, stir in the cream and mustard, sprinkle with parsley and serve hot.
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