Turkey on cream

Cut the turkey into larger pieces and season with salt. This step is important for the full flavour of the meat.

Heat a tablespoon of butter and olive oil in a frying pan and sear the meat, stirring constantly. Fry the meat until golden.

Then take it out and put it aside. In the same pan, fry the chopped onion with the garlic until it is glassy.

Add the flour and cook, stirring constantly, until you see it start to change colour.

Then add the meat back to the pan and pour the white wine over it. Cover with a lid and simmer on a low heat for about 20 minutes.

Pour in the cooking cream, add the bay leaf and coriander. Stir gently and simmer for 10 minutes.

Finally, season the creamed turkey with salt and pepper to taste.