I like to eat simple, tasty food. If it reheats well, all the better, as batch cooking is the way to go. I also like eating Turkey a lot, if you hadn’t noticed. This recipe is something I make all the time with little fuss. It’s simple enough for a midweek meal, ‘dressy’ enough to serve to your in laws or guests, and so darn delicious my mother requested it for her Birthday dinner.
If you were here in December and liked the Boxing Day Pie recipe, you’ll like this dish. If the pie was the short martini, then this recipe is the long highball. They’re very similar in their make up, which is no accident. I wanted to enjoy the same delicious flavours from the pie, but in a quicker, easier way. I also don’t keep crisps in the house as the matter of course, so a recipe I could pull together from things I *do* keep in the house on a regular basis was a plus.
Turkey in Creamy Sage and Leek sauce
- 400g-500g turkey breast meat
- 2-3 leeks
- 1 red onion
- 1 healthy bunch fresh sage
- 2 stock cubes
- knob of butter
- 300ml creme fraiche or double cream
- 1 huge glass of white wine
- salt and pepper
Finely chop your leeks (all of the white part, and as much of the green top as you like) and onion and sweat them off in the butter over a medium heat.
Roughly chop your sage, stalks too if you like, and add to the pot. Stir them through the other vegetables quickly.
Now add everything else (wine, creme fraiche, turkey, crumbled stock cubes and a pinch of salt and generous twists of pepper) and stir to combine over the heat.
Let the delicious mixture cook for 15-20 minutes, or until the mixture is a little reduced and yellowed, and the turkey is cooked through. Taste, and adjust the seasoning if needed.
Serve with mashed potatoes and seasonal vegetables.
This recipe is child’s play, and from prep to finish, including the accompaniments, shouldn’t take more than 50 minutes. This much meat makes four generous portions of mixture, and it reheats well. You may need to add a drop of water when reheating it to loosen off the sauce again. It’s so flavoursome and delicious, the sauce will complement any vegetable, so it’s great for getting fussy eaters (*cough* me *cough) to eat their greens.
Of course, this recipe would work with any white meat, and a clove or to of garlic sweated with the onions wouldn’t hurt, if you are that way inclined. You can also substitute the wine for mead or cider if you are short of adult grape juice.
However you eat it, enjoy it!