Whether you’re looking for a fun spin on leftover turkey ideas or just want a delicious dinner party main that can appear sophisticated but plays with very comfort food forward flavors, you’ve got to try this recipe. This Savory Turkey with Rich Pumpkin Wine Reduction Sauce makes a hearty composed dish, most of which can be prepped in advance and then heated and assembled when you’re ready to serve.
What You Need to Make Savory Turkey with Rich Pumpkin Wine Reduction Sauce
Equipment
- Large Mixing Bowl
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Waffle Maker
- Rimmed Baking Sheet
- Wire Rack Insert for Rimmed Baking Sheet
- Large Sauté Pan or Skillet – With Lid for warming the turkey
- Saucepan
- Whisk
- Rubber Scraper – Or other stirring utensil
- Zip Top Bags
- Heavy Duty Aluminum Foil
- Non-stick Cooking Spray
Ingredients
- Savory Herbed Waffles – These are easy to make in advance and then warm when you’re ready to assemble this dish.
For the Turkey:
- Seasoning Mix
- Minced Dried Onions
- Kosher Salt
- Dried Dill
- Dried Oregano
- Dried Parsley
- Garlic Powder
- Ground Black Pepper
- Onion Powder
- Paprika
- Ground Mustard
- Turkey – Cooked and Cubed. You can either use leftover turkey–either white or dark meat–or you can buy a pre-cookied turkey breast and cube it up. I usually just buy the pre-cooked turkey breast.
- Chicken Stock or Broth – This is for keeping the turkey moist while you warm it. You could also use Turkey Stock or Vegetable Stock.
For the Rich Pumpkin Wine Reduction Sauce:
- Pumpkin Purée – I’m sure you see this warning all the time in recipes, but it bears repeating: Make sure you grab “pumpkin purée” and not pumpkin pie mix. You could make that work, but it would be a very different flavor and have a bunch of added sugar.
- Unsweetened Almond Milk
- Red Wine – I use Pinot Noir, but I could see a Zinfandel working as well. I probably would not pick a Cabernet Sauvignon, a Bordeaux blend, or a Syrah / Shiraz for this dish.
- Kosher Salt – Feel free to adjust to taste while you’re making the sauce.
- Ground Black Pepper – As with the salt, feel free to adjust to taste while you’re making the sauce.
- Unsalted Butter
Getting Started with Making Savory Turkey with Rich Pumpkin Wine Reduction Sauce
Preparing the Savory Herbed Waffles
Check out the complete instructions for making the waffles here.
For this portion of the program, we’re going to reheat them just prior to assembly and service. We’ll reheat them by placing them on a rimmed baking sheet. If you have a wire rack insert for your rimmed baking sheet, I suggest using that for this step. We’ll set the oven to “Warm” (180°F) and place the waffles in the oven for at least 10 minutes to heat up.
Making the Seasoning Mix for the Turkey and the Sauce
In a small bowl, you’ll combine the following herbs and spices: 2 tablespoon of Minced Dried Onions, 2 teaspoons of Kosher Salt, ½ teaspoon of Dried Dill, ½ teaspoon of Dried Oregano, ½ teaspoon of Dried Parsley, ½ teaspoon of Garlic Powder, ½ teaspoon of Ground Black Pepper, ½ teaspoon of Onion Powder, ½ teaspoon of Paprika, and ¼ teaspoon of Ground Mustard.
Once combined, you can set them aside. We’re going to use half for the Turkey and half for the Sauce.
Seasoning and Warming the Turkey
For this recipe, we’re working with cooked turkey, so the name of the game is just to season it and gently reheat it without drying it out.
To season the turkey, I cut it into ~1-inch cubes or pieces and toss it in a zip top bag. You’ll sprinkle one half of the Seasoning Mix into the bag with the Turkey. Then you can seal the bag and shake until the turkey is coated.
For gently warming the turkey, I like to do this on the stovetop in a large sauté pan over low heat. I add approximately 1 cup of chicken broth to the pan, dump in the turkey cubes, and cover it with the lid. I check it and stir the turkey occasionally, adding more liquid if needed until the turkey is warm and I am ready to plate it. I usually find that the turkey is warmed in about 10 minutes.
Making the Rich Pumpkin Wine Reduction Sauce
We’re going to start by combining 1 cup of Pumpkin Purée and 1 cup Unsweetened Almond Milk in a saucepan. Once that looks like a paste, you’ll add 1.5 cups of Red Wine (I use Pinot Noir for this), 1 teaspoon Kosher Salt, and ½ teaspoon Ground Black Pepper. Then you’ll stir over medium heat and allow the mixture to begin to reduce.
Once it has reduced by about half, you’ll whisk in 4 tablespoons of Unsalted Butter. Continue whisking until the butter is melted and completely incorporated into the sauce.
Assembling the Savory Turkey with Rich Pumpkin Wine Reduction Sauce
First, you’ll place a Savory Herbed Waffle on the plate. Then, using a slotted spoon to leave the extra liquid behind, you’ll spoon approximately 5 ounces of turkey cubes on top of the waffle. Finally, we’ll drizzle approximately ¼ cup of the Rich Pumpkin Wine Reduction Sauce over the turkey. You’ll add any additional sides to the plate and serve it warm.
Related Recipes
If you’re looking for some ideas of what to put on the menu with this Savory Turkey with Rich Pumpkin Wine Reduction Sauce, take a look at my Fall Fun Dinner Party for some additional ideas.
Personally, I recommend some easy sides with this dish like my:
If you’re interested in some more “composed” dishes, check these out:
- Deconstructed Kentucky Hot Brown (another great way to use leftover turkey)
- Braised Beef Short Rib on a Gorgonzola Cauliflower Chia Cake
- Honey Mustard Salmon Bites on Cheddar Creole Cauliflower Chia Cakes
- Mini Chicken Meatloaf on 3 Cheese and Spinach Cauliflower Chia Cakes
- Gluten-Free Dinosaur Chicken Patties on Ranch Cauliflower Chia Cakes
Savory Turkey with Rich Pumpkin Wine Reduction Sauce
Ingredients
- 12 Savory Herbed Waffles see link to recipe in the Recipe Notes below
For the Turkey:
- 2 tablespoon Minced Dried Onions
- 2 teaspoons Kosher Salt
- ½ teaspoon Dried Dill
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Ground Mustard
- 4 pounds Turkey Cooked and Cubed
- 1.5 cups Chicken Stock or Broth
For the Rich Pumpkin Wine Reduction Sauce:
- 1 cup Pumpkin Purée
- 1 cup Unsweetened Almond Milk
- 1.5 cups Red Wine I use Pinot Noir
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 4 tablespoons Unsalted Butter
Instructions
For the Savory Herbed Waffles:
- Make a batch of my Savory Herbed Waffles (recipe makes 12, adjust as needed)12 Savory Herbed Waffles
- Reheat the 12 Savory Herbed Waffles by placing them on a rimmed baking sheet on a wire rack insert if you have one. Set the oven to “Warm” (180°F) and place the waffles in the oven for at least 10 minutes to heat up.12 Savory Herbed Waffles
For the Seasoning Mix:
- In a small bowl, combine the following herbs and spices: 2 tablespoon Minced Dried Onions, 2 teaspoons Kosher Salt, ½ teaspoon Dried Dill, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Garlic Powder, ½ teaspoon Ground Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Paprika, and ¼ teaspoon Ground Mustard. Set them aside.2 tablespoon Minced Dried Onions, 2 teaspoons Kosher Salt, ½ teaspoon Dried Dill, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Garlic Powder, ½ teaspoon Ground Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Paprika, ¼ teaspoon Ground Mustard
For the Turkey:
- Cut 4 pounds Turkey (already cooked) into ~1-inch cubes or pieces and toss them in a zip top bag.4 pounds Turkey
- Add the Seasoning Mix to the bag with the Turkey, seal the bag, and shake until the turkey is coated.
- To gently warm the turkey, place a large sauté pan over low heat. Add approximately 1 cup of chicken broth to the pan, dump in the seasoned Turkey cubes, and cover it with the lid. Check it and stir the turkey occasionally, adding more liquid if needed until the turkey is warm and you are ready to plate it. (I usually find that the turkey is warmed in about 10 minutes.)1.5 cups Chicken Stock or Broth
For the Rich Pumpkin Wine Reduction Sauce:
- In a saucepan, combine 1 cup Pumpkin Purée and 1 cup Unsweetened Almond Milk. Once that looks like a paste, add 1.5 cups Red Wine (I use Pinot Noir), 1 teaspoon Kosher Salt, and ½ teaspoon Ground Black Pepper. Stir to combine and then allow the mixture to begin to reduce.1 cup Pumpkin Purée, 1 cup Unsweetened Almond Milk, 1.5 cups Red Wine, 1 teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper
- Once it has reduced by about half, whisk in 4 tablespoons Unsalted Butter. Continue whisking until the butter is melted and completely incorporated into the sauce.4 tablespoons Unsalted Butter
Assembly:
- Place a Savory Herbed Waffle on the plate. Using a slotted spoon to leave the extra liquid behind, spoon approximately 5 ounces of turkey cubes on top of the waffle. Finally, we’ll drizzle approximately ¼ cup of the Rich Pumpkin Wine Reduction Sauce over the turkey.
- Add any additional sides to the plate and serve it warm.
Equipment
- Large Mixing Bowl
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Large Sauté Pan or Skillet With Lid
- Saucepan
- Whisk
- Rubber Scraper Or other stirring utensil
- Zip Top Bags
- Heavy Duty Aluminum Foil
- Non-stick Cooking Spray
Notes
- Savory Herbed Waffles
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