Turkey with Carrots and Peas Recipe Video
Summary
Ingredients
| For the stuffing | ||
| Onions | 1 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs) | |
| Bread slices | 6 | |
| Chicken stock | 3 Tablespoon | |
| For the turkey | ||
| Turkey breast meat | 2 Pound | |
| Fresh peas | 1 Cup (16 tbs) | |
| Onions | 1 Small | |
| Artichokes | 1⁄4 Cup (4 tbs) | |
| Golden beets | 1⁄2 Cup (8 tbs) | |
| Chicken stock | 2 Tablespoon | |
| Baby carrots | 2 Cup (32 tbs) | |
| White wine | 1⁄3 Cup (5.33 tbs) | |
| Turkey gravy | 1 Cup (16 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Fiddleheads | 6 | |
Nutrition Facts
Serving size
Calories 714 Calories from Fat 262
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 12 g60.2%
Trans Fat 0 g
Cholesterol 182.7 mg60.9%
Sodium 757 mg31.5%
Total Carbohydrates 48 g15.9%
Dietary Fiber 8 g31.9%
Sugars 11.7 g
Protein 60 g120.4%
Vitamin A 223.3% Vitamin C 51.6%
Calcium 14% Iron 33.1%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 350 degrees F.
MAKING
2. For the stuffing: In a large skillet, melt butter over medium high heat, add onion, celery, mushrooms and cook for about 8 minutes or until the onion is golden brown.
3. Once done, transfer it into a bowl with bread pieces, pour in the chicken stock and mix well. Transfer this into a baking dish and bake it in the oven 15 minutes or until golden brown.
4. For the the turkey: In a pan, melt butter, add carrots, golden beets, baby artichokes, peas, white wine, chicken stock. Mix until well combined and let the vegetables cook.
5. Add in the turkey slices, turkey gravy, fiddle heads, mix well and continue until thick and cook.
6. In another skillet, melt butter, add the baby potatoes and stir fry until golden brown.
SERVING
7. Plate the stuffing, braised turkey slices and stir fried potatoes and serve hot.
Chef
