Mild Turkey Strips with Mushrooms and Spaetzle
This mild turkey dish is a wonderful comfort food during pregnancy. It provides valuable protein and keeps you pleasantly full without being heavy on the stomach. The creamy sauce is delightfully gentle and can easily be adapted to how you are feeling right now.
Ingredients (for 2 to 3 portions)
- 400 g turkey breast fillet
- 250 g brown button mushrooms
- 1 small onion
- 1 tbsp canola oil
- 200 ml vegetable broth
- 100 g crème fraîche or sour cream
- Salt, a little pepper, freshly chopped parsley
- 400 g fresh spaetzle (or your favorite pasta)
Preparation
- Pat the turkey meat dry and cut it into thin strips.
- Clean the mushrooms and cut them into slices.
- Finely dice the onion.
- Heat the oil in a pan and cook the turkey strips thoroughly until browned.
- Add the onions and mushrooms, sautéing them briefly.
- Pour in the vegetable broth and let everything simmer gently for about five minutes.
- Stir in the crème fraîche, season with salt and pepper, and let the sauce thicken slightly.
- Prepare the spaetzle according to the package instructions and serve with the creamy turkey, garnished with parsley.
Good to know
This dish stores beautifully in the fridge for the next day. Just make sure the meat is heated all the way through when reheating. If you want more veggies, fine carrot sticks are a great addition to the sauce.
When things feel difficult
If you are experiencing heartburn, simply leave out the onion and reduce the pepper. If you have no appetite for meat, the creamy mushroom sauce is also wonderful just with the spaetzle.
Note
If you have questions about your diet during pregnancy or experience persistent symptoms, it is always a good idea to reach out to your gynecologist, obstetrician, or midwife.