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Turkey With Carrots And Peas

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Chef Walter Staib of City Tavern in Philadelphia makes Turkey Braised with Carrots and Peas with Dietz and Watson ingredients.
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
Directions

GETTING READY
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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