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Turkey Pot-Roast Dinner
Recipe By: Prevention's Recipe Archive at http://www.prevent
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Turkey, Poultry, Main Dish, Low Fat
-= Ingredients =-
1 1/3 cups of defatted chicken broth or vegetable broth
1 medium onion, chopped
2 tablespoons of lemon juice
1 tablespoon of olive oil
1 tablespoon of finely-chopped fresh ginger
1 tablespoon of paprika
1 teaspoon of ground coriander
3/4 teaspoon of ground allspice
1/2 teaspoon of ground cardamom
1/4 teaspoon of salt
1/8 teaspoon of freshly-ground black pepper
1 boneless turkey breast half - (1 3/4 lbs), skin removed
5 large carrots, cut into 1" pieces
5 large potatoes, peeled, and cut into eighths
4 large onions, quartered |
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-= Instructions =-
In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, salt and pepper.
Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 8 minutes. Turn the turkey over and continue simmering, covered, for 8 minutes more.
Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender.
To serve, slice the turkey. Then arrange the turkey and vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.
Think ahead: To save even more time on a busy weekday evening, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.
This recipe yields 6 servings.
Comments: Now that boneless turkey breasts halves are readily available in supermarkets, you can make a "pot roast" dinner quite quickly.
Nutritional Information Per Serving: Calories: 313; Fat: 5.3 grams (15% of calories); Cholesterol: 49 milligrams; Sodium: 222 milligrams; Fiber (grams) 9.2.
Formatted for MC5 12-30-1999 by Joe Comiskey - jcomiskey@krypto.net
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