Turkey au Vin
Rinse the turkey breast under cold, running water and pat dry with paper towels. Cut the turkey breast into pieces. If necessary, cut each piece in half through the middle so that it is not too thick. Rub the dried basil over the turkey breast pieces.
Heat 3 tablespoons of the butter or margarine in a frying pan on medium-low heat. Add the pearl onions. Cook for about 5 to 6 minutes, until they begin to brown. Add the garlic and carrots. Add the remaining 1 tablespoon butter and the turkey. Brown the turkey breast pieces.
Remove the turkey breast and vegetables from the pan. Add the wine and chicken broth and bring to a boil, scraping up the brown bits at the bottom of the pan. Return the turkey and vegetables to the pan. Bring to a boil over medium heat. Season with the salt and pepper. Reduce heat to medium-low and simmer for 1 hour.
Prepare the mashed potatoes after the turkey has cooked for about 30 minutes.
Add the sliced mushrooms to the turkey and vegetables and cook for 5 more minutes. Serve with the mashed potatoes.
Deglazing is a fancy chef's term for a very simple process. After browning, meat is removed from the pan but the pan is not cleaned (excess fat can be drained off). A liquid flavoring agent such as wine or chicken broth is added to the pan and heated. The flavorful brown bits of hardened meat juices at the bottom of the pan are scraped up and mixed with the liquid to make a sauce.
A twist on classic French Coq au Vin, substituting turkey breast for the chicken and skipping the bacon. Nonalcoholic red wine is easily found in supermarkets.