How to make
Boil the turkey fillet in water with a pinch of salt, two tablespoons of oil and 4-5 grains of black pepper.
Heat the oil over a low to moderate heat and grate the garlic on a fine grater.
When it releases its aroma, add the mushrooms (cut into pieces), a pinch of salt and thyme (only the leaves, without the stems)
Increase the heat by two degrees and when the mushrooms are ready, add the flour and fry it, while stirring, so that it does not stick to the bottom and in any case does not burn. If necessary, reduce the heat again.
Pour the broth from boiling the turkey meat (strained in advance).
Stir until a smooth mixture is obtained. To dilute, add water according to how thick you want your turkey fricassee to be.
Add the turkey cut into pieces, season with more salt and black pepper and boil for about 15 minutes.
Leave the gorgeous fricassee on low heat and thicken it with the yolks, beaten with yogurt. If the milk is not sour enough, you can add a trickle of lemon juice.
Stir the turkey fricassee with mushrooms and thyme for 2-3 minutes to make it creamy.
Serve it warm with nice homemade bread.
Enjoy your meal!
