Turkey with Leeks and Mushrooms Crock Pot
Tender turkey breast meets the earthy flavors of leeks and mushrooms in this comforting and flavorful crock pot recipe. Perfect for busy days, this dish combines the ease of slow cooking with the sophistication of aromatic ingredients like fresh thyme, garlic, and a creamy sauce enriched with chicken broth and heavy cream. Searing the turkey before slow cooking locks in its juices, while sautéed leeks and mushrooms lend a delightful depth to the dish. The sauce is thickened to perfection before serving, creating a luscious coating for the turkey slices. Garnished with fresh parsley, "Turkey with Leeks and Mushrooms Crock Pot" is ideal for weeknight dinners or holiday gatherings. Pair it with mashed potatoes or rice for a truly satisfying meal.
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 3 medium stalks Leeks
- 8 ounces Mushrooms
- 3 cloves Garlic cloves
- 1 cup Low-sodium chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped parsley (optional garnish)
Instructions
Prepare the leeks by trimming off the dark green tops and roots. Slice the white and light green parts into thin rounds. Rinse thoroughly to remove any dirt or grit and set aside.
Clean and slice the mushrooms into thin pieces. Mince the garlic cloves and set them aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the turkey breast on both sides until golden brown, about 3-4 minutes per side. Transfer the turkey to the crock pot.
Reduce the heat to medium and add the remaining olive oil to the skillet. Sauté the leeks for 2-3 minutes, until softened. Add the mushrooms and garlic, cooking for an additional 3 minutes. Transfer the mixture to the crock pot, spreading it evenly over and around the turkey.
Pour the chicken broth and heavy cream into the crock pot. Add the thyme sprigs and bay leaf. Season with salt and black pepper.
Cover and cook on low for 5 hours, or until the turkey is tender and cooked through (internal temperature of 165°F).
Once the turkey is cooked, remove it from the crock pot and set it aside on a cutting board to rest for 10 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the liquid in the crock pot and cook on high heat for 10-15 minutes, or until the sauce thickens slightly.
Slice the turkey and return it to the crock pot, spooning the leeks, mushrooms, and sauce over the top.
Garnish with chopped parsley, if desired, and serve hot with your choice of sides like mashed potatoes or rice.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
