Leftover Turkey Breast with Leeks and Butter Sage Sauce
This leftover turkey breast recipe with leeks and butter sage sauce is a great way to serve leftover turkey. However, it’s also great to make for a quick weeknight dinner anytime you have turkey breast on hand.
Originally published November 23, 2012.
I’m sure many of you make leftover turkey sandwiches, turkey pot pie today or other leftover turkey breast recipes from your Thanksgiving or holiday turkey. However, if you’re bored with those, what about something different?
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Remember that turkey schnitzel with leeks and butter sage sauce recipe I posted a few weeks ago? Well, guess what? You can use the same leek and butter sage sauce on your leftover turkey breast for another fabulous meal!
Whether you freeze the turkey and make it in a week or two, or make it the day after Thanksgiving or Christmas, it’ll taste great. Don’t have leftover turkey breast? If you have a roast turkey or cutlets just serve them with the sauce on top instead of gravy. Voilà, dinner is served!
And I have to show you this incredibly gorgeous Deruta ceramic plate I bought recently from Sberna Fine Ceramics in Italy. Isn’t it gorgeous?
If this isn’t a great idea for Christmas and holiday gifts this year, I don’t know what is!
Leftover Turkey Breast Recipe with Leeks
and Butter Sage Sauce
Ingredients:
- leftover turkey breast slices, or boneless turkey cuts, cooked as desired
Leeks with Butter Sage Sauce
- 1 large leek (about 6 oz) cleaned, thinly sliced and dried
- 5 Tbsp butter, unsalted, cut into 1 tbsp pieces
- 1 Tbsp olive oil
- 1/3 cup (3 oz) dry white wine
- 1/2 cup (4 oz) chicken broth (or 1/2 tsp Better than Bouillon with 1/2 cup water)
- 4 Tbsp heavy cream
- 1 Tbsp finely minced (preferably fresh) sage
- Kosher or sea salt
- freshly ground black or white pepper
Sauté leeks in two tablespoons of the butter, half teaspoon of salt, and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium high and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
Next, lower the burner to medium and toss in the chopped sage.
Add the cream and stir well.
Begin adding one tablespoon of butter, one at a time, until each one has melted (three total). Add salt and pepper to taste, then remove from heat.
Serve the Leftover Turkey Breast with Leeks and Butter Sage Sauce
Serve the sauce while hot over the reheated leftover turkey breast slices.
You can pass the sauce around for everyone to add more to their own plate.
You’ll find this recipe, and 12 more on my Real Meal Leftover Turkey collection of recipes.
Leftover Turkey Breast Recipe with Leeks and Butter Sage Sauce
Ingredients
- leftover turkey breast slices or boneless turkey cuts, cooked as desired
Leeks with Butter Sage Sauce
- 1 large leek cleaned and thinly sliced
- 5 Tbsp unsalted butter cut into 1 Tbsp pieces
- 1 Tbsp olive oil
- ⅓ cup dry white wine
- ½ cup chicken broth (or ½ tsp Better than Bouillon with ½ cup/ 120 ml water)
- 4 Tbsp heavy cream
- 1 Tbsp fresh sage finely minced
- ⅛ tsp sea salt to taste
- ⅛ tsp white pepper freshly ground, to taste
Instructions
- Sauté leeks in 1 tablespoon of butter and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium high and add the wine.
- After about a minute, add the chicken broth and continue to cook to reduce by about half.
- Next, lower the burner to medium, add the cream and stir well.
- Begin adding one tablespoon of butter, one at a time, until each one has melted. After all the butter has been added, stir in the sage, and salt and pepper to taste.
- Finally, spoon leeks and sauce over leftover turkey breast slices and serve immediately.
Notes
- Nutrition information is using 2 slices of roasted turkey breast (4 oz/ 115 g) per serving.
Nutrition
I hope you enjoyed my leftover turkey breast recipe with leeks
and butter sage sauce!
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Easy and great solution to prepare dinner with leftovers :)