Whole turkeys are a big commitment, and can often feed a small army. When you’re host to a smaller household or gathering, consider cooking a turkey breast instead. A full turkey breast is still surprisingly large, but it makes a more modest four to eight servings, and is equally good as leftovers. It’s also quite easy to cook, and allows for a little more creativity, with recipes like this French onion turkey breast.
French Onion Turkey Breast and Leftover Turkey Bistro Sandwiches
This recipe was shared with us by Dole Food Company, but it has been adapted. It was originally inspired by Disney and Pixar’s Ratatouille, and a part of their “Now We’re (All) Cooking” campaign.
Option to Serve More than Four
They designed this recipe to serve four, finishing just half of the turkey breast with the final broil and garnish. The other half is saved and used for making the bistro sandwiches below in the days that follow. If you are serving more than four people, you can double the gratin and parsley and use the same process for both halves.
French Onion Turkey Bistro Sandwiches (with Leftovers)
In a small bowl, whisk together 1 1/2 tablespoons Dijon mustard and 1 1/2 tablespoons mayonnaise (egg-free, if needed). Pull out 4 dairy-free buns of choice (whole wheat, sprouted, gluten-free, sourdough, etc). Spread about 1 teaspoon of the Dijon blend on the cut side of each bun half. Layer the French onion turkey breast and caramelized onions (leftover from the recipe below) on each of the bottom buns. Top each sandwich with about 1/4 cup fresh arugula, followed by the top bun. Optionally serve with Air Fryer Sweet Potato Fries.
Special Diet Notes: French Onion Turkey Breast
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, and optionally paleo-friendly.
For a nut-free turkey breast, increase the breadcrumbs to 1/4 cup and omit the nuts.
- 1 (2-pound) boneless, skinless turkey breast, fresh or thawed
- ½ teaspoon + ⅛ teaspoon salt, divided
- ½ teaspoon black pepper
- 2 tablespoons oil
- 2 large yellow onions, julienned
- 1 pinch baking soda
- 2 cups low-sodium chicken broth
- 2 tablespoons pine nuts, almonds, walnuts, or other nut, finely ground (see above for nut-free option)
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons breadcrumbs (gluten-free, if needed)
- Cooking spray or oil, as needed
- 1 tablespoon minced fresh Italian parsley
- Sprinkle the turkey breast with the ½ teaspoon salt and pepper.
- Heat the oil in a large enamel-coated Dutch oven over medium-high heat. Add the turkey and cook for 4 minutes or until browned, turning once. Transfer the turkey to a plate.
- Reduce the heat to medium. Add the onions and baking soda to the Dutch oven and cook for 20 minutes or until the onions are golden brown, stirring frequently.
- Add the turkey and broth to the Dutch oven with the onions and turn the heat up to medium high. Bring the broth to a boil, reduce the heat to medium-low, cover, and cook for 25 minutes or until the internal temperature of the turkey breast reaches 165°F.
- Transfer the turkey to a cutting board, loosely tent it with foil, and let stand for 10 minutes before slicing.
- Preheat your oven broiler.
- In a small bowl, whisk together the ground nuts, nutritional yeast (if using), and remaining ⅛ teaspoon salt. The oil from the nuts can make it clump a little. Add the breadcrumbs, and stir to combine.
- Cut the turkey crosswise in half, and cut half into ½-inch-thick slices. Transfer the slices to a 2-quart baking dish. Sprinkle the sliced turkey with the breadcrumb mixture and spray with cooking spray or drizzle lightly with oil. Broil for 2 minutes or until just lightly browned.
- Serve the sliced turkey drizzled with cooking juices, topped with ⅔ cup caramelized onions, and sprinkled with the parsley.
- Wrap the remaining turkey and caramelized onions with foil and refrigerate up to 2 days. Use it to make French Onion Turkey Bistro Sandwiches (recipe in the post above).
Make a Sauce: After transferring the turkey to the cutting board, strain the onions through a fine-mesh strainer into a medium bowl and return the liquid to the Dutch oven. Heat the liquid to a boil over medium-high heat. Meanwhile, whisk together 1 tablespoon cornstarch and 1 tablespoon water in a small bowl, until the cornstarch is dissolved. Whisk the cornstarch mixture into the liquid in your Dutch oven, and bring it back to a boil. Let it bubble for 1 minute, while whisking, or until it thickens into a thin gravy.