Leftover turkey with cream and tarragon

Leftover turkey with cream and tarragon

This quick and easy leftover turkey with tarragong cream is the perfect way to serve leftover turkey breasts. The delicious tarragon cream sauce re-hydrates the turkey making it juicy and moist. This recipe works equally well with a fresh turkey breast.

Yield: 2
Author: Dee Kirk
Leftover Turkey Breast with Tarragon Cream

Leftover Turkey Breast with Tarragon Cream

This delicious ten minute turkey breast with tarragon cream recipe is so quick and easy; the perfect way to serve leftover turkey breasts. The unctious tarragon cream sauce re-hydrates the turkey making it juicy and moist. This recipe works equally well with fresh turkey breast escalopes.
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
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Ingredients

Turkey Breast with Tarragon Cream
  • 2 turkey breast slices, either cooked or raw escalope cutlets
  • Knob of butter
  • 200ml of cream ( or crème fraîche)
  • 1 tablespoon of Dijon mustard
  • Bunch of fresh tarragon
  • Salt and Pepper

Instructions

How to make turkey with tarragon cream
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How to make left over turkey with cream and tarragon

  • Melt the butter over a low heat

  • Dip the turkey in the butter and turn

  • Add the cream to the pan

  • Add the Dijon mustard

  • Story the sauce to bind the mustard and cream until it becomes silky and smooth. Keep the turkey meat covered

  • Season with salt and pepper

  • FInely chop the tarragon leaves, discarding the steam and add to the sauce

  • Serve immediately

Turkey Leftover Frequently Asked Questions

How long is leftover turkey breast good in the fridge?

Keep leftover turkey breast stored in an airtight container in the refrigerator for up to 5 days.

Can you freeze cooked turkey after 4 days?

Leftover cooked turkey freezes well for up to 6 months if properly handled, packed, and frozen within 3 days of the original preparation. However, I like to try and use it within 3 months for the best flavor and texture.

How do you moisten leftover turkey breast?

The key is to add a fatty liquid that can slowly penetrate the porous turkey breast. Smother your leftover turkey breast in a sauce such as this tarragon cream or equal parts gravy and broth (stock) and pour it over the turkey before gently reheating in the oven. Alternively, gently warm the turkey breast slices in butter.

Can you use fresh turkey breast in the recipe?

Yes, absolutely - this turkey breast with tarragon cream recipe works perfectly with fresh turkey escalopes or cutlets.

What is tarragon and how does tarragon taste?

Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavor. Tarragon adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes, and is commonly used in French cooking,

What is the most common use of tarragon?

Tarragon, which is called estragon in French, a popular herb most commonly used in French cuisine. Tarragon is an essential addition to recipes like béarnaise sauce, and is one of four ingredients in the French herb mixture herbes fine, which also includes chives, parsley, and chervil. Tarragon chicken (poulet a l’estragon) is a famous French dish and serves as the inspiration for this turkey breast with tarragon cream recipe.

What is Crème fraîche?

Crème fraîche is basically the French equivalent of sour cream but it's richer, has more milk fat and has no additives or thickeners the way that sour cream does. The best Crème fraîche comes from Isigny in Normandy, France.

What is a substitute for Crème fraîche?

You can use sour cream instead of Crème fraîche.

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