Ten minute leftover turkey with peas and leeks
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 584Kcals | Carbohydrates | 8.1g |
| Protein | 39.2g | Sugars | 4.1g |
| Total fat | 43.5g | Salt | 1.5g |
| Saturated fat | 26.1g | Fibre | 4.1g |
The recipe name says it all! Serve in bowls with crusty bread or rice to mop up all the delicious sauce.
Serves: 4
Preparation time: 10 mins
Cooking time: 10-12 mins
Ingredients
300ml turkey or chicken stock
400g cooked British turkey breasts,cut into 1-2cm strips
1 large leek, rinsed and finely chopped
300ml double cream
1 tbsp wholegrain mustard
1 tbsp parsley, chopped
225g frozen peas, cooked
salt and freshly ground black pepper
Method
Pour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds.
Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.
Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.
Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.
© Phil Vickery
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
