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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.
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

1. Preheat the oven to 350 degrees F.

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.

7. Plate the stuffing, braised turkey slices and stir fried potatoes and serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes

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Average: 3.5 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 714 Calories from Fat 262

% Daily Value*

Total Fat 29 g45.3%

Saturated Fat 12 g60.2%

Trans Fat 0 g

Cholesterol 182.7 mg60.9%

Sodium 757 mg31.5%

Total Carbohydrates 48 g15.9%

Dietary Fiber 8 g31.9%

Sugars 11.7 g

Protein 60 g120.4%

Vitamin A 223.3% Vitamin C 51.6%

Calcium 14% Iron 33.1%

*Based on a 2000 Calorie diet

Turkey With Carrots And Peas Recipe Video