1. Melt the butter in a large sauté pan which has a lid (preferably non-stick), add the onion and garlic and,stirring occasionally, sauté for 2 minutes, or until they are just beginning to soften but not brown. 2. Add the mushrooms and, stirring occasionally, sauté for another 2-3 minutes until they soften. 3. Add the flour, ginger and nutmeg, and stirring, cook for another minute. 4. Gradually blend in the wine and milk. 5. Bring to the boil, stirring, reduce the heat, add the turkey. 6. Add salt and freshly ground black pepper, to taste. 7. Cover and simmer for 20 minutes. 8. Transfer the mixture to a warm serving dish and sprinkle with toasted almonds. 9. Serve with noodles or rice and your favourite salad or vegetable side dish. 10. Chef's Note: Using a non-stick pan, you may find that you can reduce the butter slightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
