Pan-Seared Turkey Breast with a Saffron Cream Sauce

Pan-Seared Turkey Breast with a Saffron Cream Sauce

Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people


  • Cast-Iron Skillet


  • 1 Turkey Breast deboned with the skin on
  • 1 Shallot sliced thin
  • 1 clove Garlic minced
  • 2 cups Turkey or Chicken Stock
  • 1/4 tsp Saffron
  • 1/2 cup Heavy Cream
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 tbsp Parsley for garnish


  • Heat the olive oil in a cast-iron skillet to medium-high heat
  • Add the turkey to the skillet skin-side down and reduce the heat to medium
  • Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
  • Continue cooking until the internal temperature reaches 160 degrees
  • Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
  • Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
  • Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
  • Add the cream, salt, and pepper. Cook for another minute or two
  • Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta

Enjoying a Hearty Breakfast for Dinner

We have mentioned several times that we don’t often eat in the morning, but that doesn’t mean that we don’t enjoy eating foods that are typically served for breakfast. We have cooked several different styles of breakfast for dinner over the years and are sharing a few of them here. As you can tell, when we do have breakfast for dinner, it tends to be a little more decadent and heavy than perhaps what we would eat if we had it in the morning. One of the things that we enjoy about making breakfast for dinner as the meals are usually easy to make and don’t typically take a lot of ingredients. They also tend to be meals made from items that we already have in our refrigerator or pantry.

Croissant French Toast with Caramelized Apples

Croissant French Toast – This is a slightly upscale take on French toast with caramelized apples. It is absolutely delicious and could even be done as a dessert as well as a breakfast or dinner.

Classic English Breakfast

Classic English Breakfast – One of the things that we enjoy eating wherever we travel is a classic English or Irish breakfast. It is a unique combination of eggs, beans, sausage, ham, mushrooms, blood pudding, and tomatoes.

Tasty Breakfast Skillet Meal

Breakfast Skillet – These are typically a combination of fried potatoes, eggs, cheese, and often a variety of vegetables. These can be modified to fit almost any style of food, but our version is Spanish in style.

Shrimp Frittata Just Before Putting It in the Oven

Shrimp Frittata – Frittatas are a wonderful way to take a variety of leftovers and turn them into something special. We used shrimp, which certainly made this more of a dinner than a traditional breakfast, but it was wonderful.

The Poblano Scramble

Poblano Pepper Scramble – Similar to a frittatas and omelettes, scrambles are another great way to add whatever fresh items you have on hand. They can also be modified to represent various parts of the world or country. This was definitely a Southwestern style scramble with use of the poblano peppers.

Regardless of what style of breakfast you like to have it is probably true that it can be converted to a hearty dinner. These are just a few of the ones that we have made and we certainly enjoyed them all. Do you ever have breakfast for dinner?