Turkey with peas and leeks

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Prep time:

Cook time:

Serves: 4

By ReigateMum



  • 300ml double cream

  • 1 tbsp parsley chopped

  • 1 large leek rinsed and finely chopped

  • 300ml turkey or chicken stock

  • 1 tbsp wholegrain mustard

  • 225 gs frozen peas cooked

  • 1 pinch salt and freshly ground black pepper

  • 4 skinless turkey breast escalopes cut into 1-2cm strips


  1. Pour the stock into a saucepan and bring to the boil.
  2. Add the turkey strips, turn down the heat and simmer for 5 minutes.
  3. Lift out the turkey pieces and keep warm, then bring the stock back to a rapid boil until reduced by two thirds.
  4. Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.
  5. 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.
  6. Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.

Handy Hint

Serve in bowls with crusty bread or rice to mop up all the delicious sauce.

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Gluten Free

  • Nut Free

  • Egg Free

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  • ReigateMum 29/01/08 22:43

    A quick & easy family favourite!