Tarragon Turkey with Leeks
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 TBSP coconut oil
  • 2 large leeks, thinly sliced
  • 7 oz / 200g roast smoked turkey slices, cut into thin strips
  • 4 oz / 110g crimini mushrooms, sliced
  • ½ cup / 4 fl oz. 2% or full-fat Greek Yogurt (DO NOT USE fat-free!)
  • 1 TBSP fresh tarragon, chopped
  • ¼ cup Parmesan cheese, grated
  • 1 oz / 28g pine nuts
  1. Heat the coconut oil in, add the sliced leeks and saute, stirring frequently, over medium heat for 5 minutes until leeks are softened.
  2. Stir in the thin strips of turkey and the sliced mushrooms and continue to saute until the mushrooms and turkey are warmed through - about 3 minutes.
  3. Gently stir in the chopped tarragon and yogurt.
  4. Turn the turkey mixture into a casserole dish.
  5. Sprinkle the Parmesan cheese and pine nuts evenly over the top of the turkey.
  6. Place under a hot broiler (grill) until the pine nuts turn golden brown. Don't walk away - you'll end up with burnt nuts!
Recipe by Carrie Brown | Life in the Sane Lane at http://marmaladeandmileposts.com/archives/17673