Irish-style turkey breast tenderloins bakedtender with leeks and bacon and served with a cream sauce.
Recipe: Dubliner Turkey Breast
1 package Honeysuckle White® BreastTenderloins 1/2 pound bacon (unsliced if possible) 1 pound leeks, trimmed Vegetable oil, as neededSalt to taste Pepper to taste1 tablespoon butter 1 cup turkey or chicken broth 1 cup light cream (half-and-half) 1 teaspoon cornstarch 1 tablespoon cold waterFlat leaf parsley for garnish
Preheat oven to 350°F (175°C).
Cut the white parts of the leeks intorounds and wash well. Cut the rind off the bacon and cut into3/4-inch cubes. (If using sliced bacon, buy stacked instead offanned out.) Put bacon into a casserole with a small amount ofoil, and bake in the oven for 5 to 8 minutes or until golden.Add the sliced leeks to the casserole and toss together in thebacon fat.
Season turkey with salt and pepper. Rubturkey with the butter and add to the casserole. Season withpepper and cover the casserole.
Put into the oven for 1 hour, until turkeyis fully cooked. When done, remove to a serving dish, and liftout the leeks and bacon with a slotted spoon.
Skim the fat off of the remaining juicesin the casserole.
Add the broth and cream and bring to aboil. Mix the cornstarch in a small bowl with a cold water tomake a smooth paste, and add to the boiling mixture. Stir tothicken. 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.
Makes 5 servings.
Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.
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