Turkey in Saffron Cream Sauce

Serves: 2 to 4

Serve this "turkey plus 3 ingredients" recipe over buttered egg noodles. If you want to stretch the sauce servings, add more turkey and cream, and don't reduce as much.

1/2 cup chicken broth
1/4 teaspoon saffron threads
1 cup heavy cream
1 to 2 cups shredded, cooked turkey meat

Over high heat, bring the chicken broth to a boil in a saucepan. Crush the saffron threads in your palm and crumble them into the broth. Gently boil the broth for 2 to 3 minutes. Stir in the cream. Reduce heat to medium low and simmer sauce until reduced to about 2/3 cup, about 8 to 10 minutes. Stir in the turkey meat and cook until heated through. Serve over buttered egg noodles, or on steamed basmati rice.

By Kate Heyhoe