Turkey in Saffron Cream Sauce

Directions

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.