Turkey With Wine Glazed Vegetables
|Boneless turkey breast/Boneless turkey||3 Pound (Thawed If Frozen)|
|Dried rosemary leaves||1 Teaspoon (Divided)|
|Dried thyme leaves||1 Teaspoon (Divided)|
|Carrots||8 , cut into 1/2 inch slices|
|Red potatoes||8 Small, unpared, cut into quarters|
|Onions||4 Small, cut in halves|
|Chicken broth||1 Cup (16 tbs)|
|White wine||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Celery ribs||4 , cut into 1 inch pieces|
|Cornstarch||4 Teaspoon (Dissolved In 1 Tablespoon White Wine)|
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.