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Dindon au Riesling recipe, comprised of turkey breast, sauteed vegetables, in a creamy white wine sauce.

Dindon au Riesling

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!
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Course Dinner
Cuisine French
Servings 4 people


  • 1 4-6lb turkey breast, skin on,bone-in 
  • ½ teaspoon Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 1 lb cremini mushrooms, halved
  • 1 celery stalk, thinly sliced
  • 2 garlic cloves, minced
  • 1 ½ cups Riesling wine
  • 1 ½ cups poultry stock
  • ¾ cup heavy cream
  • 2 tablespoon Dijon mustard
  • 2 teaspoon 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!
Keyword dinner, french cuisine, Turkey
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