| Prep: 25 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 567 | 31g | 12g | 17g |
| sugars | fibre | protein | salt |
| 4g | 2g | 57g | 1.9g |
Why I Love Polish Turkey Zrazy in Cream Sauce
One of the recipes I hold dear to my heart, a recipe that I think about on those cold Colorado nights spent cozy by the fireplace, is the Polish-inspired treat known as Turkey Zrazy in Cream Sauce. This dish is a hearty chorus of flavors: savory, smoky, creamy and rich. What I love about this recipe is its comforting homeliness combined with refined complexity.
A Dish Rich in Tradition
This classic dish originates from the breathtaking landscapes of Poland, but I promise you, it’s as at home in my kitchen in the Rockies as it is in the picturesque Polish countryside. Embracing the robust tastes of turkey and bacon smothered in a delectable cream sauce, Turkey Zrazy in Cream Sauce is as delightful as it is satisfying, much like a German Rouladen.
Where the Inspiration Comes From
While no specific chef inspired this particular recipe, my partner Gordon, a fellow food enthusiast, often shares exciting and delicious Polish recipes he has discovered. His European charm and culinary adventures have greatly impacted many of my kitchen experiments. If you’re interested in delving deepeer into Polish cuisine, I recommend following the works of Alina Zeranska, a renowned Polish chef who beautifully harnesses the flavors of her homeland.
A Great Match for Many Dishes
One of the reasons I love the Turkey Zrazy in Cream Sauce is its flexibility. You can have it with baked potatoes, a warm baguette, or even alongside a rich sauerkraut stew. It brings to mind similar dishes, like the flavorful French Chicken Chasseur.
So there you have it, my beloved Turkey Zrazy in Cream Sauce. A dish so full of flavor, so comforting and versatile, it quickly becomes the star of any home kitchen.
What You’ll Need
- 2 pounds of turkey breast, thinly sliced
- 1/2 pound of smoked bacon, diced
- 1 large onion, chopped
- 1 cup of dried breadcrumbs
- 2 eggs, beaten
- 3 cloves of garlic, minced
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 cup of white wine
- 1/2 cup of heavy cream
- 1 tablespoon of flour
- 1 tablespoon of fresh chopped dill
Method
Step One
Place turkey slices between two pieces of plastic wrap and pound them until thin. Season with salt and pepper.
Step Two
In a large pan, cook the diced bacon over medium heat until crispy. Once done, transfer to a bowl but leave the grease in the pan.
Step Three
Add the chopped onion to the pan with bacon grease, and cook until the onions are translucent and softened. Stir in the minced garlic and cook for an additional minute before removing the pan from heat.
Step Four
Combine the cooked onion and garlic, crispy bacon, breadcrumbs, and beaten eggs in a bowl. Add the chopped fresh parsley, salt, and pepper, and mix until well combined.
Step Five
Spread a spoonful of the bacon-onion mixture on one side of each pounded turkey slice. Roll up the meat around the filling and secure each roll with a toothpick.
Step Six
Heat olive oil and butter in a clean pan over medium heat. Add the stuffed turkey rolls and brown them on all sides. This should take about 10 minutes.
Step Seven
Once the turkey rolls are browned, pour in the white wine and let it simmer until the wine has reduced by half.
Step Eight
In a bowl, combine the heavy cream and flour, whisking until there are no lumps. Pour this mixture into the pan along with the chopped dill.
Step Nine
Reduce the heat to low and let the turkey rolls simmer in the cream sauce for about 15 minutes, or until fully cooked and the sauce has thickened. Remember to remove the toothpicks before serving.
