Leftover Turkey Breast Recipe with Leeks and Butter Sage Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Leftover Turkey Breast Recipe with Leeks and Butter Sage Sauce
Description
Leftover Turkey Breast Recipe with Leeks and Butter Sage Sauce combines cooked turkey slices with a rich sauce made from leeks sautéed in butter and olive oil, then simmered with white wine and chicken broth until reduced. Heavy cream and additional butter create a creamy texture, while minced fresh sage adds a subtle herbaceous note. Salt and freshly ground white pepper balance the flavors. The sauce is spooned over the turkey slices and served immediately, making good use of leftover poultry.
The sauce delivers a smooth, velvety consistency with tender leeks providing a mild sweetness and soft bite. The cooking process reduces the liquids to concentrate flavor before folding in butter and cream, which enrich the sauce and enhance its mouthfeel. Fresh sage lends fragrance and an earthy, slightly peppery tone that complements the turkey.
This dish serves as a practical way to uplift cooked or leftover turkey, turning it into a more elegant meal with minimal additional ingredients. It's best served warm to maintain the creaminess of the sauce and to keep the turkey tender.
Nutrition information is calculated based on serving two slices (about 4 ounces or 115 grams) of roasted turkey breast per portion, helping in meal planning.
Ingredients
- turkey breast or boneless turkey cuts, cooked as desired, leftover, slices
Leeks with Butter Sage Sauce
- 1 large leek cleaned and thinly sliced
- 5 Tbsp butter cut into 1 Tbsp pieces, unsalted
- 1 Tbsp olive oil
- ⅓ cup white wine dry
- ½ cup chicken broth (or ½ tsp Better than Bouillon with ½ cup/ 120 ml water)
- 4 Tbsp heavy cream
- 1 Tbsp sage finely minced, fresh
- ⅛ tsp salt to taste, sea salt
- ⅛ tsp white pepper freshly ground, to taste
Instructions
- Sauté leeks in 1 tablespoon of butter and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium high and add the wine.
- After about a minute, add the chicken broth and continue to cook to reduce by about half.
- Next, lower the burner to medium, add the cream and stir well.
- Begin adding one tablespoon of butter, one at a time, until each one has melted. After all the butter has been added, stir in the sage, and salt and pepper to taste.
- Finally, spoon leeks and sauce over leftover turkey breast slices and serve immediately.
Notes
- Use leftover cooked turkey breast or boneless turkey cuts sliced for best results.
- Fresh sage should be finely minced to evenly distribute its flavor in the sauce.
- Serve this dish immediately to enjoy the sauce's creamy texture and keep the turkey tender.
- Cooking the sauce down reduces liquid and intensifies flavor before adding cream and butter.
- Adjust salt and white pepper to taste, keeping seasoning balanced but not overpowering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 362kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1.212mg | 0% |
| Potassium | 505mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1.029IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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