Dubliner Turkey Breast
Irish-style turkey breast tenderloins baked tender with leeks and bacon and served with a cream sauce.
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 (optional)
- Preheat oven to 350°F (175°C).
- 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.
- Season turkey with salt and pepper. Rub turkey with the butter and add to the casserole. Season with pepper and cover the casserole.
- 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.
- Skim the fat off of the remaining juices in the casserole.
- 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.
- Drizzle the sauce over the leeks and bacon, and over the turkey if desired.
- Garnish with flat leaf parsley, if desired.
Makes 5 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.