Herb-Roasted Turkey with Leek and Potato Sauté

Units:
Servings: Prep Time: 30 Cook Time: 60

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Rub turkey fillets with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, rosemary, and sage. Place on a baking sheet.
  3. Roast turkey in the preheated oven for 25-30 minutes or until cooked through.
  4. Meanwhile, heat remaining olive oil in a large sauté pan over medium heat.
  5. Add leeks, potatoes, onion, celery, and garlic. Season with remaining salt and pepper.
  6. Cook, stirring occasionally, for 10 minutes until the vegetables start to soften.
  7. Add vegetable stock and bring to a simmer. Cover and cook for 15 minutes until potatoes are tender.
  8. Stir in kale and lemon zest. Cook until kale is wilted, about 5 more minutes.
  9. Serve roasted turkey fillets atop leek and potato sauté.

Dietary Tags

Recipe By:

Chef AI

Herb-Roasted Turkey with Leek and Potato Sauté

Ingredients

  • 2 1/2 pounds turkey breast, cut into 8 fillets
  • 3 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons rosemary, chopped
  • 2 teaspoons sage leaves, chopped
  • 4 large leeks, cleaned and sliced
  • 2 pounds potatoes, peeled and cubed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped
  • 1 tablespoon lemon zest
  • 2 cups vegetable stock

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Rub turkey fillets with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, rosemary, and sage. Place on a baking sheet.
  3. Roast turkey in the preheated oven for 25-30 minutes or until cooked through.
  4. Meanwhile, heat remaining olive oil in a large sauté pan over medium heat.
  5. Add leeks, potatoes, onion, celery, and garlic. Season with remaining salt and pepper.
  6. Cook, stirring occasionally, for 10 minutes until the vegetables start to soften.
  7. Add vegetable stock and bring to a simmer. Cover and cook for 15 minutes until potatoes are tender.
  8. Stir in kale and lemon zest. Cook until kale is wilted, about 5 more minutes.
  9. Serve roasted turkey fillets atop leek and potato sauté.