Transport yourself to Paris with this spin on a classic French recipe. Loaded with turkey, onion, carrots, and cremini mushrooms in a creamy white wine sauce, this Dindon au Riesling doesn’t disappoint!
This post is in paid partnership with ThinkTurkey. All opinions are 100% my own. Thank you for supporting the businesses and brands that make Cashmere & Cocktails possible!
This Dindon au Riesling recipe is one that you’re sure to make again and again. It quickly became one of my favour recipes for the chilly fall and winter months and I’m sure it will be yours too.
Fun fact: dindon is the French word for turkey. Could I have simply called this recipe Turkey au Riesling? Sure, but it wouldn’t had been nearly as fun. Hence, dindon au riesling.
The turkey breast is seared, then cooked in the creamy wine sauce in the oven, which results in a perfectly juicy and flavourful protein. The vegetables are also sautéed in butter prior, which makes your entire house smell amazing.
Pro tip: I suggest searing the turkey and sautéing the vegetables in a large cast iron pan. This way, you can simply transfer the entire thing into the oven without hassle.
Scroll below for this Dindon au Riesling recipe and if you haven’t already, don’t forget to subscribe! 😉
Dindon au Riesling
- 1 4-6lb turkey breast, skin on,bone-in
- 1/2 tsp Salt and pepper, to taste
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 yellow onion, diced
- 2 carrots, chopped
- 1 lb cremini mushrooms, halved
- 1 celery stalk, thinly sliced
- 2 garlic cloves, minced
- 1 1/2 cups Riesling wine
- 1 1/2 cups poultry stock
- 3/4 cup heavy cream
- 2 Tbsp Dijon mustard
- 2 tsp thyme, fresh
- Preheat oven to 400°F.
- Season turkey breast with salt and pepper.
- Ina large cast iron pan, heat olive oil over medium heat. Once hot, add turkey breast. Sear turkey breast on both sides, approximately 5 minutes each side. Transfer turkey breast to plate.
- In the same pan, add butter, diced onion, chopped carrots, halved cremini mushrooms, sliced celery stalk and minced garlic. Cook over medium heat for 10 minutes, stirring occasionally.
- Combine Riesling, poultry stock, heavy cream and Dijon mustard in a large mixing bowl. Whisk until smooth. Season with salt and pepper.
- Once vegetables have cooked, add wine mixture to the pan. Bring to a boil over medium heat.
- Add seared turkey breast to pan, skin side up. Sprinkle with thyme. Transfer to oven until the interior temperature of the turkey breast reaches 165°F (approximately 40-45 minutes).
- Serve and enjoy!
This post contains affiliate links and I may receive commissions for purchases made through these links. However, please know that I only provide links to products that I love and truly recommend.
If you like this article, be sure to subscribe to this blog, follow me on Instagram and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Looking for food photography tips and tricks? Subscribe to my YouTube channel and never miss out on the action!
Content you may also like: