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2 |
Preheat a large,
deep skillet over medium-high heat. Add olive oil and
bacon. Cook for 2- 3 minutes, until the fat is rendered
and the bacon begins to brown at the edges. Add the
turkey and brown it, crumbling with a wooden spoon. Move
the meat over to one side of the pan and add the
mushrooms and onions to the opposite side. Cook the
mushrooms and onions for 3 to 5 minutes, then stir the
meat and veggies together. Season the mixture liberally
with salt and pepper, and sprinkle in the ground thyme
or poultry seasoning. Cook for another 5 minutes. Add
wine and deglaze the pan, using a wooden spoon to scrape
up pan drippings and browned bits. Stir in the broth and
bring to a bubble, then stir in the cream and reduce the
heat to low. Add the nutmeg and stir. Taste and adjust
seasonings if necessary. |