Leftover Turkey Breast Recipe with Leeks and Butter Sage Sauce
A great way to serve leftover turkey breast with a leek and butter sage sauce.
Ingredients
- leftover turkey breast slices or boneless turkey cuts, cooked as desired
Leeks with Butter Sage Sauce
- 1 large leek cleaned and thinly sliced
- 5 Tbsp unsalted butter cut into 1 Tbsp pieces
- 1 Tbsp olive oil
- ⅓ cup dry white wine
- ½ cup chicken broth (or ½ tsp Better than Bouillon with ½ cup/ 120 ml water)
- 4 Tbsp heavy cream
- 1 Tbsp fresh sage finely minced
- ⅛ tsp sea salt to taste
- 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
- Nutrition information is using 2 slices of roasted turkey breast (4 oz/ 115 g) per serving.
Nutrition
Serving: 1 | Calories: 362kcal | Carbohydrates: 7g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1.212mg | Potassium: 505mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.029IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
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