Photo of Turkey & leek bake by WW

Turkey & leek bake

Points® value
Total Time
55 min
10 min
45 min


Turkey breast, skinless, raw

4 fillet(s)

Calorie controlled cooking spray

8 spray(s)


3 medium, sliced

Bacon medallions, raw

3 rasher(s), chopped

Low Fat Spread

1½ tablespoon(s)

Plain White Flour

1½ tablespoon(s), level

Semi Skimmed Milk

400 ml

Wholegrain Mustard

1 tablespoon(s), level

Half fat Cheddar cheese

50 g, grated

Sourdough Bread

150 g, cut into chunks

Tarragon, fresh

1½ teaspoon(s), chopped

Olive Oil

1 teaspoon(s)

Parmesan Cheese

2 tablespoon(s), grated


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the turkey breast fillets onto a baking tray, season and mist with cooking spray. Bake for 20 minutes, then shred.
  2. Meanwhile, mist a nonstick frying pan with cooking spray and fry the leeks over a medium heat for 6-8 minutes until soft, then transfer to a plate. Add the chopped bacon to the pan and fry for 3-4 minutes, then add to the plate of leeks. Melt the spread in the pan, then stir in the plain flour and cook, stirring, for 1-2 minutes. Gradually add the milk, stirring constantly. Continue stirring over a medium heat until the sauce is thick enough to coat the back of a spoon.
  3. Remove from the heat, then stir in the mustard and grated cheese until melted. Stir in the turkey, leeks and bacon then tip into a baking dish. Mix 150g sourdough chunks with the chopped fresh tarragon and oil. Scatter over the top along with the grated Parmesan. Bake for 20-25 minutes until golden.