Irish-style turkey breast tenderloins baked tender with leeks and bacon and served with a cream sauce.

Dubliner Turkey Breast

1 package Honeysuckle White® Breast Tenderloins
1/2 pound bacon (unsliced if possible)
1 pound leeks, trimmed
Vegetable oil, as needed

Salt to taste
Pepper to taste

1 tablespoon butter
1 cup turkey or chicken broth
1 cup light cream (half-and-half)
1 teaspoon cornstarch
1 tablespoon cold water

Flat leaf parsley for garnish

1. Preheat oven to 350°F (175°C).
2. Cut the white parts of the leeks into rounds and wash well. Cut the rind off the bacon and cut into 3/4-inch cubes. (If using sliced bacon, buy stacked instead of fanned out.) Put bacon into a casserole with a small amount of oil, and bake in the oven for 5 to 8 minutes or until golden. Add the sliced leeks to the casserole and toss together in the bacon fat.
3. Season turkey with salt and pepper. Rub turkey with the butter and add to the casserole. Season with pepper and cover the casserole.
4. Put into the oven for 1 hour, until turkey is fully cooked. When done, remove to a serving dish, and lift out the leeks and bacon with a slotted spoon.
5. Skim the fat off of the remaining juices in the casserole.
6. Add the broth and cream and bring to a boil. Mix the cornstarch in a small bowl with a cold water to make a smooth paste, and add to the boiling mixture. Stir to thicken. Simmer on low heat while you slice the turkey.
7. Drizzle the sauce over the leeks and bacon, and over the turkey if desired.
8. Garnish with flat leaf parsley.

Makes 5 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.