Turkey With Wine Glazed Vegetables Recipe
Turkey with wine glazed vegetables is a herbed poultry recipe. Prepared with roasted turkey with rosemary and thyme for flavor, it is baked along with broth and wine cooked vegetables. Served with a thickened sauce of pan drippings, the turkey with wine glazed vegetables makes a complete meal.
Ingredients
| 3-pound | ||
| Boneless Breast of Turkey or Boneless Turkey, thawed if frozen Vegetable oil | ||
| Rosemary leaves | 1 Teaspoon, divided | |
| Dried thyme leaves | 1 Teaspoon, divided | |
| 8 carrots, cut into 1/2-inch slices | ||
| 8 small red potatoes, unpared, cut into quarters | ||
| 4 small onions, cut into halves | ||
| Chicken broth | 1 Cup (16 tbs) | |
| White wine | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Bay leaves | 2 | |
| 4 ribs celery, cut into 1-inch pieces | ||
| 4 teaspoons cornstarch, dissolved in 1 tablespoon white wine | ||
Directions
Brush turkey with oil; sprinkle with 1/2 teaspoon of the rosemary and 1/4 teaspoon of the thyme.
Roast according to package directions.
Meanwhile, place carrots, potatoes and onions in 2-quart casserole.
Com- bine broth, 1/4 cup wine, garlic, bay leaves, remaining 1/2 teaspoon rosemary and remaining 3/4 teaspoon thyme in small saucepan.
Bring to a boil over high heat.
Reduce heat to low; simmer 3 minutes.
Pour over vegetables; cover.
Bake alongside turkey during last hour of roasting time.
After 45 minutes, add celery.
When done, remove turkey from oven, wrap in foil and let stand 15 minutes before removing netting.
Remove vegetables from oven and discard bay leaves.
Drain broth into small saucepan.
Add turkey pan drippings.
Gradually stir dissolved cornstarch into broth mixture.
Cook and stir over medium heat until clear and thickened.
Pour over hot vegetables and serve with sliced turkey.
Roast according to package directions.
Meanwhile, place carrots, potatoes and onions in 2-quart casserole.
Com- bine broth, 1/4 cup wine, garlic, bay leaves, remaining 1/2 teaspoon rosemary and remaining 3/4 teaspoon thyme in small saucepan.
Bring to a boil over high heat.
Reduce heat to low; simmer 3 minutes.
Pour over vegetables; cover.
Bake alongside turkey during last hour of roasting time.
After 45 minutes, add celery.
When done, remove turkey from oven, wrap in foil and let stand 15 minutes before removing netting.
Remove vegetables from oven and discard bay leaves.
Drain broth into small saucepan.
Add turkey pan drippings.
Gradually stir dissolved cornstarch into broth mixture.
Cook and stir over medium heat until clear and thickened.
Pour over hot vegetables and serve with sliced turkey.
Chef
