Turkey Breast with Sauteed Mushrooms and Cream Sage Sauce and Braised Red Cabbage

Wow! Did I ever celebrate Sage tonight! I browned my turkey breast in it (with a sprinkle of of Chinese 5 spice and sage leaves,sauteed my mushrooms in it and then made a creamy white sauce with it. Here was dinner tonight:

Turkey Breast browned in sage butter and Chinese 5 spice. I think I've already put a recipe in the blog for Turkey Breast in Sage butter - but this time sprinkle your turkey breast lightly with 5 spice because it compliments the sage butter really well (just butter in the pan with a little salt, pepper, and sage leaves). Take out the browned on both sides turkey and add sliced mushrooms to the pan and saute until soft. Add the turkey breast and mushrooms to a casserole and bake in the oven at 300 until still tender but cooked (10-15 minutes).

Sage Sauce: Make a roux by melting 2 tbsp. butter in a pan and then stirring in 3 tbsp. of flour. When the roux is crumbly add 1 cup of cold low fat milk and stir with an egg whisk to blend). Add about 6 sage leaves and 1/2 cup of dried Parmesan Cheese and keep stirring until sauce is thickened. When sauce is cooked add your pasta of choice or pour over a vegetable like squash.

Braised Red Cabbage: Slice red cabbage, 1 apple, and 1 onion and toss into a pan with 1/4 cup of balsamic vinegar, 1/4 cup of smokey bacon or pancetta, a handful of parsley, 1 tbsp. of anise or fennel seeds, salt and pepper stirring and cooking until glistening, soft and pretty.