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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the turkey into 1 inch cubes, as if for stew. | 2. Add salt and pepper to taste, and mix the cubes well. | 3. Heat the oil and butter in a large skillet over medium high heat. | 4. Add the turkey cubes when the oil and butter shimmer, and brown it well. | 5. When it is browned, add the onions, the wine, and the chicken broth. | 6. Bring to a boil, cover, reduce heat and simmer 45 minutes. | 7. Add the asparagus, and cook fifteen minutes more, or until the asparagus is 'al dente'. | 8. Add the creme fraiche, stir and serve immediately with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey breast	3	lbs	uncooked	1559.5235	1.9152	323.6695	20.2464
asparagus	1/2		peeled sliced	45.3593	8.7997	4.9895	0.2722
white wine	1 1/2	1/2		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
onion	1		chopped	64.0	14.944	1.76	0.16
creme fraiche	2	tablespoons		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.