Thought this sounded like a great recipe for a cold winter’s night! When I make it I will sub rutabaga for the turnip. Recipe adapted from Foster Farms.
Ingredients: [‘turkey breast halves’, ‘oil’, ‘reduced-sodium chicken broth’, ‘bay leaf’, ‘peppercorns’, ‘salt’, ‘poultry seasoning’, ‘white pearl onion’, ‘carrots’, ‘turnips’, ‘tiny new potatoes’, ‘cabbage’]
Quantity of Ingredients: [“1 (2 lb) turkey breast halves”,”1 tablespoon oil”,”2 (14 ounce) cans reduced-sodium chicken broth”,”1 bay leaf”,”8 peppercorns”,”1/2 teaspoon salt”,”1 teaspoon poultry seasoning”,”1/2 lb white pearl onion, fresh or frozen “,”4 carrots, peeled,quartered “,”3 turnips, peeled,quartered “,”1 lb tiny new potatoes, cut in half “,”1/2 head cabbage, cut in wedges “]
Number of Servings: 4
Steps: [‘Preheat oven to 350°F.’, ‘Heat oil in a large dutch oven and brown the turkey breast.’, ‘Add broth, bay leaf, peppercorns, salt and poultry seasoning, bring to a boil, cover and bake 45 minutes.’, ‘Add onions, carrots, turnip, and potatoes and bake 25 minutes.’, ‘Add cabbage and bake 20 minutes or until all vegetables are tender.’, ‘To serve, place vegetables and broth in soup bowls and top with sliced turkey.’]