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Dubliner Turkey Breast recipe

Dubliner Turkey Breast.

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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