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  Frozen boneless turkey roast 300 Gram (1 Package)
  Vegetable oil 2 Tablespoon
  Monosodium glutamate 1⁄2 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon, seasoned
  Instant beef broth 1 Teaspoon
  Onion 1 Medium, chopped
  Water 1 Cup (16 tbs)
  Green beans 1 Pound (1 Can)
  Celery 2 Cup (32 tbs), thinly sliced
  Elbow macaroni 1 Cup (16 tbs)

1. Remove turkey roast from foil package. Brown slowly in the vegetable oil in a Dutch oven or electric skillet.
2. Stir in monosodium glutamate, seasoned salt and pepper, instant beef broth, onion and water. Bring to boiling; cover.
3. Simmer, turning meat once or twice, 2 hours, or until tender. Remove to a cutting board; keep warm while cooking vegetables and macaroni.
4. Pour liquid from Dutch oven into a 4-cup measure; drain liquid from green beans into same cup. Add water, if needed, to make 4 cups. Return to Dutch oven; bring to boiling.
5. Stir in the celery, macaroni and beans. Cook, stirring several times, for 10 minutes, or until macaroni and celery are tender and almost all of the liquid has evaporated. Spoon vegetables onto a heated, large, deep platter.
6. Carve turkey into 1/4-inch-thick slices; arrange, overlapping, on top of vegetables. Sprinkle lightly with chopped parsley, if you wish.

Recipe Summary

Main Dish
Cook Time: 
140 Minutes

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