Turkey breast with mushroom sauce and cranberries

Ingredients

• 4small turkey breast fillets
• as neededolive oil
• 1 largeonion
• 2 clovesgarlic
• 250 gchestnut mushrooms
• 150 mlmushroom stock
• 100 gcranberries, fresh or frozen
• 200 mlcream
• 60 gmature cheese, grated
• 1 bunchparsley
• to tastesalt and black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Prepare the aromatics

   Peel and finely chop the onion, then finely chop the garlic.

3. 3

   Slice the mushrooms

   Brush the mushrooms clean and cut them into thin slices.

4. 4

   Heat the pan

   Set a large frying pan over the heat and add a splash of olive oil.

5. 5

   Brown the turkey

   Season the turkey fillets with salt and pepper, then brown them on both sides in the pan.

6. 6

   Finish in the oven

   Remove the fillets from the pan and place them in an ovenproof dish. Cook in the oven for about 20 minutes, depending on their size.

7. 7

   Soften the onion

   Add another splash of olive oil to the same pan and cook the onion until translucent. After about a minute, add the garlic and cook briefly.

8. 8

   Cook the mushrooms

   Turn up the heat, add the mushrooms and brown them for about 5 minutes. Stir in the mushroom stock and cranberries, then simmer until the liquid has reduced.

9. 9

   Finish the sauce

   When the stock has reduced by half, pour in the cream and reduce the sauce over a high heat. Add the grated cheese and stir it through to season and thicken the sauce slightly.

10. 10

    Season and serve

    Taste the sauce and add salt or pepper if needed. Stir in the chopped parsley leaves, remove the turkey from the oven, divide it between plates and spoon the sauce over the top.

What is turkey breast with mushroom sauce?

This Dutch-inspired main pairs oven-finished turkey with a creamy mushroom sauce and cranberries for a tart, fruity note. The combination feels suited to a festive meal but uses familiar ingredients and takes about 35 minutes overall.

The turkey is browned first for colour, then cooked through in the oven while the sauce is made in the same pan. That lets the onion, mushrooms, stock, cream and mature cheese build a savoury sauce with little extra fuss.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 45g protein, 13g carbs, 28g fat.

Turkey supplies most of the protein, while the cranberries and onion contribute some carbohydrate. Cream, olive oil and mature cheese account for much of the fat, and potatoes or bread served alongside will add more carbohydrate. Balance the plate with a generous serving of green vegetables.

The key ingredients

Turkey: Small fillets cook relatively quickly, but their exact oven time depends on their thickness. Browning them before they go into the oven gives the outside colour and flavour.

Mushrooms and cranberries: Chestnut mushrooms bring an earthy base, while cranberries add tartness and a little fruitiness. Fresh or frozen cranberries both suit the recipe.

Cream and cheese: Cream gives the sauce its silky texture, and grated mature cheese adds savouriness while helping it thicken. Mushroom stock supports the earthy flavour.

Brown the turkey without drying it

Use a hot pan and let the fillets develop a golden surface on both sides before removing them. They do not need to cook through at this stage, as they finish in the oven.

Turkey fillets vary in size, so use the stated 20 minutes as a guide rather than relying on time alone. Check that the centre is cooked through before serving.

Build a well-reduced sauce

Onion and garlic: Cook the onion until translucent, then add the garlic briefly so it softens without scorching. A minute is enough before the mushrooms go in.

Mushrooms: Turn up the heat and give them about 5 minutes to brown. If they release liquid, keep cooking until it has mostly evaporated and the mushrooms take on colour.

Stock and cream: Reduce the stock by half before adding the cream, then simmer the cream until the sauce has thickened to your liking. Stir in the cheese at the end so it melts into the sauce.

Check the texture and seasoning

The sauce should coat the back of a spoon lightly, with the mushrooms still distinct rather than lost in a thin liquid. The cheese thickens it further, so allow for that before reducing it too far.

Taste after adding the cheese, then adjust the salt and pepper. Stock and cheese can both be salty, so seasoning at the end helps keep the balance.

Serving the dish

Spoon the sauce over the turkey just before serving so the browned surface remains visible. Finish with the chopped parsley for a fresh, herbal note.

Serve with boiled or mashed potatoes, or with bread to catch the sauce. A green vegetable or simple salad adds a fresh contrast to the creamy sauce.

Recipe notes & tips

• Pat the turkey dry before seasoning so it browns more readily.
• Cut the mushrooms into similar-sized slices so they cook at the same pace.
• Use a wide pan to give the mushrooms room to brown.
• Add the cranberries with the stock so they soften as the liquid reduces.
• Stir the cheese in once the cream has reduced, then taste before adding more salt.
• Let the turkey rest briefly after cooking while you finish seasoning the sauce.

Variations

• Use chicken: Swap in small chicken breast fillets and cook them through in the same way.
• Add thyme: Stir a little fresh thyme into the mushrooms for an earthy herbal note.
• Try another cheese: Use grated aged Gouda or Parmesan in place of the mature cheese.
• Make it sharper: Add a small splash of lemon juice at the end to lift the creamy sauce.
• Serve with greens: Add cooked green beans or steamed broccoli alongside the turkey.

Common mistakes to avoid

• Crowding the pan: The turkey may steam rather than brown, so cook it in batches if needed.
• Scorching the garlic: Add it after the onion has softened and cook it only briefly.
• Leaving the mushrooms wet: Keep cooking until their released liquid has mostly evaporated and they begin to brown.
• Reducing the sauce too far: Stop when it coats a spoon, as the cheese will thicken it further.
• Overcooking the turkey: Check the thickest part for doneness, since fillet size affects the cooking time.
• Seasoning too early: Taste after adding the stock and cheese before adjusting the salt.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water or stock if the sauce has thickened too much.

Frequently asked questions