Best 6 Turkey With Mushrooms And Leeks In White Wine Sause Recipes

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Indulge in a culinary journey with our tantalizing turkey dish, where tender turkey slices harmoniously blend with earthy mushrooms and delicate leeks, all enveloped in a velvety white wine sauce. This delectable entree is a symphony of flavors, perfect for special occasions or a delightful weeknight dinner. Accompany it with our creamy mashed potatoes, a side of roasted vegetables, or a crisp salad for a complete and satisfying meal. For a vegetarian alternative, we offer a delectable portobello mushroom and leek dish, featuring succulent portobello mushrooms and leeks bathed in the same luscious white wine sauce. Additionally, discover our versatile white wine sauce recipe, a culinary masterpiece that elevates any dish with its rich and flavorful profile.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY TETRAZZINI



Turkey Tetrazzini image

This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.

Categories     Gourmet     Casserole/Gratin     Dinner     leftovers     Thanksgiving     turkey     Mushroom     Pasta     Bake     Parmesan     Pea     Holiday 2018     Potluck     Kid-Friendly     Small Plates

Yield 4-6 servings

Number Of Ingredients 11

10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

Steps:

  • In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
  • In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

LEEKS IN WHITE WINE



Leeks in White Wine image

When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.

Provided by Martha Rose Shulman

Categories     easy

Time 1h10m

Yield Serves four to six

Number Of Ingredients 7

6 medium leeks, about 2 1/2 pounds, white and light green parts only
Salt
2 tablespoons extra-virgin olive oil
1 cup dry white wine, like pinot grigio or sauvignon blanc
Freshly ground pepper to taste
4 large garlic cloves, minced
2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)

Steps:

  • Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
  • Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
  • Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
  • Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 3 grams

TURKEY WITH MUSHROOMS AND LEEKS IN WHITE WINE SAUSE



TURKEY WITH MUSHROOMS AND LEEKS IN WHITE WINE SAUSE image

Categories     turkey     Low Carb     Simmer

Yield 4 servings

Number Of Ingredients 9

1 pkg turkey thighs (you can also use chicken)
16 oz baby bella mushrooms, sliced
2 large leeks, cut vertically, cleaned, and then thinly sliced across the grain.
1 stick butter
1/4 flour, plus more as needed
1/2 a small box of half and half
1/2 C milk
1/4 C white wine
salt and pepper to taste

Steps:

  • 1. Saute mushrooms in 2T butter in a large pan (the pan you intend to simmer everything in later). 2. Right before mushrooms are finished, add leeks and quickly saute until moderately caramelized. Remove them from the pan. 3. While sauteing mushrooms, melt the rest of the butter in a small sauce pan. Add enough flour to have a thick roux base. Add white wine, half and half, and milk slowly until it makes a white sauce. The amounts I gave above are approximate. 4. Brown the turkey in a little butter in the large pan. Add the leeks and mushrooms back in. Pour the sauce over all of it. Add salt and pepper to taste. 5. Simmer for 30-45 min until turkey is done.

LEFTOVER TURKEY FRICASSEE



Leftover turkey fricassee image

Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

50g butter
100g chestnut or button mushrooms, quartered
1 tbsp plain flour
100ml white wine or dry sherry
200ml chicken or turkey stock
150ml double cream or crème fraîche
800g leftover boneless cooked turkey, chopped into chunks or shredded
small bunch of parsley, chopped (optional)

Steps:

  • Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
  • Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

Nutrition Facts : Calories 707 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 1 milligram of sodium

LEEKS WITH CREAMY WINE SAUCE



Leeks With Creamy Wine Sauce image

The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.

Provided by SusieQusie

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup butter
6 -8 leeks
1/2 cup white wine
4 teaspoons kosher salt
1 teaspoon minced garlic
1 1/2 cups chicken stock
1/2 cup creme fraiche (make your own from the many recipes here on Zaar)
3 tablespoons fresh parsley, chopped
1 1/2 tablespoons lemon juice
3/4 teaspoon Tabasco sauce (or to taste)

Steps:

  • Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
  • Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
  • Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
  • Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
  • Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4

MUSHROOM AND LEEK SAUCE



Mushroom and Leek Sauce image

This is a lovely sauce that enhances any cut of steak ....it's from my favourite magazine, "Super Food Ideas", August 2003 edition. And it's easy, too!

Provided by NotQuiteVegetarian

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, crushed
1 small red chile, deseeded, finely chopped
1 leek, halved, thinly sliced
1 tablespoon plain flour
400 g mushrooms, sliced
375 ml evaporated milk
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a non stick frying pan over medium heat.
  • Add garlic, chili and leek.
  • Cook, stirring for 3 to 4 minutes or until soft.
  • Add flour and cook for 1 minute.
  • Increase heat to high and add mushrooms.
  • Cook, stirring for 3 minutes or until tender.
  • Add evaporated milk gradually, stirring.
  • Bring to the boil.
  • Reduce heat to medium and simmer for 4 minutes or until thickened.
  • Stir in parsley.
  • Season with salt and pepper.
  • Enjoy!

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
  • Choose the right mushrooms: For this recipe, you can use a variety of mushrooms, such as cremini, shiitake, or oyster mushrooms. Choose mushrooms that are fresh and firm.
  • Slice the leeks thinly: This will help them cook evenly and quickly.
  • Use a good quality white wine: The wine you use will add flavor to the sauce, so choose one that you enjoy drinking.
  • Don't overcrowd the pan: When you're cooking the mushrooms and leeks, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
  • Simmer the sauce: Once you've added the wine and cream to the pan, let the sauce simmer for a few minutes. This will help the flavors to meld together.
  • Serve immediately: This dish is best served immediately, while the sauce is still hot.

Conclusion:

This turkey with mushrooms and leeks in white wine sauce is a delicious and elegant dish that is perfect for a special occasion. The creamy sauce is rich and flavorful, and the mushrooms and leeks add a nice earthy flavor. This dish is sure to impress your guests, and it's easy to make too!

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