This versatile dish can be made with turkey (wild or domestic), grouse, pheasant, dove, or chicken. It is also great with salmon or shrimp.
· 1 large turkey breast, sliced
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 teaspoon smoked paprika
· 4 tablespoons butter
· 1/2 sweet onion, sliced
· 2 tablespoons garlic, minced
· 1 6-ounce jar sundried tomatoes, roughly chopped
· 2 cups heavy cream
· 1 teaspoon Dijon mustard
· 3 cups spinach, chopped
· 1/2 cup parmesan cheese, grated
· Fresh parsley, to taste
· Egg noodles (store bought or homemade), for serving
Mix salt, pepper, and paprika in a large bowl. Add turkey and ensure each piece is slightly coated on all sides. Melt half of the butter in a sturdy pan on medium-high heat and brown the turkey until both sides are brown. Remove the turkey with a fork and place on a plate.
Add the rest of the butter to the liquid in the pan. Sauté the onions and garlic until the onions are translucent. Add the sundried tomatoes, cream, and mustard to the pan and heat until the mixture just begins to bubble. Add the spinach and parmesan cheese and stir. Add the turkey pieces back into the pan and let it simmer for a few minutes.
Serve over egg noodles with fresh parsley. This dish pairs nicely with a pinot gris, chardonnay, riesling, or moscato.