My new favourite dish! This Creamy Parmesan & Leek Turkey can be on your dinner table in under 30 minutes! This dish delivers on all the creaminess and all the flavour. Using turkey cutlets, cooking wine, cream and fresh parmesan, you just know it’s going to be great.
Each week, I like to attempt to make one new family dinner. There are varying degrees of success and varying degrees of blog worthy food. Quite often, these dishes are made at the tail end of the day when exhaustion has set in and light is fading into the abyss. Therefore, no chance to get a pretty picture for you all. Which means, the delicious dinner has to get filed away for another more timely time to make it and photograph it for the blog. Which, if I am completely 100% honest, hardly ever happens. I get carried away with something new and the delicious dinner I wanted to share just becomes a historical event indexed in the past.
Ingredients
- 6 Turkey cutlets
- 1/2 Leek ends trimmed, cut in half length ways and thinly sliced
- 1 Cup chicken stock
- 1/2 Cup white wine
- 1 Cup cream
- 1/2 Cup parmesan cheese finely grated
- 2 Tablespoons olive oil
- 2 Tablespoon butter
- 1 Tablespoon flour
- Small bunch roughly chopped parsley
- 3 Garlic cloves crushed
- Salt
REMEMBER, The full recipe and instructions can be found in the recipe card at the end of the post
Instructions
- Season and brown the turkey – Lightly season each side of the turkey with salt. In a large skillet set over high heat add the olive oil and heat for about 30 seconds. Add turkey to the pan and cook each side until it just starts to brown, about 2 minutes per side. Remove from pan and keep warm.
- Cook the leeks – In the reserved pan add the garlic and leeks. Give and good stir and cook over high heat for about 2-3 minutes or until they start to brown. Reduce heat to medium and pour in the wine. Give a good stir and leave to cook until the wine has absorbed, about 5 more minutes.
- Add chicken stock/broth – Push the leeks to the side of the pan and and add the butter until melted and then add the flour. Stir really well until you have a paste. Gradually start pouring in the chicken stock, whisking as you pour. Continue pouring until you have used all the stock and you have a sauce. Stir the leeks into the sauce.
- Add cooking cream – Add the cooking cream and continue stirring. Put the turkey back in the pan coating completely with the sauce. Reduce heat to low, cover and leave to simmer for about 10 minutes.
- Finish and serve – Set heat back to medium, add the parmesan and parsley and stir really well. Serve straight way.
Recipe Notes
All of that brings me to this dinner. Which by the way, can be made ahead of time. Bonus.
- 30 minute dinner – This dish is so simple and done in 30 minutes which makes is a week night meal worthy dinner.
- Make ahead tips – If you are making this ahead to serve later in the day, make sure you reheat it on the stove top. If you are just checking into the blog, I do NOT use microwaves, ever. I just don’t like reheating food that way. I find it far more successful to do it the old fashioned way on a stove top, or in the oven, depending on the dish. Convenient it may not be, but far tastier in my humble little opinion. So, if you do reheat it, you may need to add a little extra stock to the sauce. When I reheated this the other day, I added about 1/4 Cup/60 ml of more stock to the entire dish to get the sauce back to the same creamy texture it had when it was freshly made. I don’t recommend using water as you will lose flavour in the dish.
Apart from that, it’s a pretty easy dish and delicious served over pasta.
Happy Cooking!
Creamy Parmesan & Leek Turkey
Ingredients
- 6 Turkey cutlets
- 1/2 Leek ends trimmed, cut in half length ways and thinly sliced
- 1 Cup chicken stock
- 1/2 Cup white wine
- 1 Cup cream
- 1/2 Cup parmesan cheese finely grated
- 2 Tablespoons olive oil
- 2 Tablespoon butter
- 1 Tablespoon flour
- Small bunch roughly chopped parsley
- 3 Garlic cloves crushed
- Salt
Instructions
- Lightly season each side of the turkey with salt. In a large skillet set over high heat add the olive oil and heat for about 30 seconds. Add turkey to the pan and cook each side until it just starts to brown, about 2 minutes per side. Remove from pan and keep warm.
- In the reserved pan add the garlic and leeks. Give and good stir and cook over high heat for about 2-3 minutes or until they start to brown. Reduce heat to medium and pour in the wine. Give a good stir and leave to cook until the wine has absorbed, about 5 more minutes.
- Push the leeks to the side of the pan and and add the butter until melted and then add the flour. Stir really well until you have a paste. Gradually start pouring in the chicken stock, whisking as you pour. Continue pouring until you have used all the stock and you have a sauce. Stir the leeks into the sauce.
- Add the cooking cream and continue stirring. Put the turkey back in the pan coating completely with the sauce. Reduce heat to low, cover and leave to simmer for about 10 minutes.
- Set heat back to medium, add the parmesan and parsley and stir really well. Serve straight way.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
