Turkey with Cream-Cheese Sauce

Turkey with Cream-Cheese Sauce

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Here's a super-easy recipe with a cream cheese sauce that you can vary indefinitely. The secret to flavor is to use the juices. Ketogenic low carbKetogenic low carb76% Fat21% Protein3% Carbs6 g carbs / serving Easy 5 + 20 m5 minutes preparation20 minutes cooking time
Ketogenic low carbKetogenic low carb76% Fat21% Protein3% Carbs6 g carbs / serving Easy 5 + 20 m5 minutes preparation20 minutes cooking time

Here’s a super-easy recipe with a cream cheese sauce that you can vary indefinitely. The secret to flavor is to use the juices.

Ingredients

4 servingservings
USMetric
  • 113 lbs 600 g turkey breast
  • 2 tablespoons 2 tablespoons butter
  • 2 cups 500 ml sour cream or heavy whipping cream
  • 7 oz. 200 g cream cheese
  • salt and pepper
  • 6¾ tablespoons 100 ml small capers
  • 1 tablespoon 1 tablespoon tamari soy sauce

Print recipe
NutritionKetogenic low carb76% Fat21% Protein3% Carbs6 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Sauté the turkey breasts in butter until it has turned a nice color. Salt and pepper to taste.
  3. Bake the turkey breasts in the oven while you prepare the sauce and a side dish.
  4. Pour the juices into a small saucepan. Add sour cream or heavy cream and cream cheese. Stir and bring to a boil. Lower the heat and let simmer for a while.
  5. Salt and pepper to taste before serving. If you want to give the sauce more color, add some Japanese gluten-free soy sauce, or tomato paste, which will give it a mild nice flavor.
  6. Fry the capers quickly on high heat in oil or butter in a small frying pan until crispy, or have them as they are.

Tip

Great side dishes are broccoli or cauliflower mash! This cream cheese sauce can be adapted to any kind of meat – with or without bones! Fillets or chops. Beef, pork, lamb, chicken or turkey. Preferably with skin or fat on, as this enhances flavor and fat contents.

Flavor ideas: Tapenade, pimientos, tomato paste, parmesan cheese, fresh herbs, fried onion, garlic, curry paste, lemon and capers.

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6 Comments

  1. Cavegirl IF
    I have a dumb question. "Pour the juices into a small saucepan.".

    Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)

    Reply: #2
  2. Yes, that must be correct :)

    I have a dumb question. "Pour the juices into a small saucepan.".
    Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)

  3. Cavegirl IF
    Thank you Peter. :)
  4. Jasmin
    What can you use to replace eggs in some of the receipes?
  5. 1 comment removed
  6. Gentiann
    I make a great Alfredo garlicky sauce with this cream sauce recipe. I serve it with cabbage "pasta" (cabbage cut into strips the width of fettuccine or linguine), but other vegetable noodles are OK.
    Here is my recipe:
    Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
    You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage
  7. Gentiann
    I make a great Alfredo garlicky sauce with this cream sauce recipe. I serve it with cabbage "pasta" (cabbage cut into strips the width of fettuccine or linguine), but other vegetable noodles are OK.
    Here is my recipe:
    Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
    You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage.
    Bacon, mushrooms or shrimps sauteed in butter can be added.

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