Roast turkey with stuffing and peas and carrots

Roast Turkey w/ Bulgur Stuffing and Roasted Carrots & Peas

Yield: 5 Servings
Dairy Free

Roast Turkey
Ingredients:
1½ lbs. Raw Turkey Breast, Boneless, Skin on

Bulgur Stuffing
Ingredients:
1½ tsp Olive Oil
1½ cups Yellow onion, Diced
8 tbsp. Celery, Diced
½ tsp. Garlic, Minced
¼ tsp. Ground Cinnamon
1 pinch Ground Allspice
1 cup Bulgur
1½ cup Low Sodium Chicken Broth
1 Bay Leaf
¼ tsp. Kosher Salt
5½ tbsp. Dried Cranberries
2 tbsp. Orange Juice
4 tbsp. Fresh Parsley, Chopped
½ tsp. Cracked Black Pepper

Roasted Carrots & Peas
Ingredients:
2 lbs. Fresh Mini Carrots
1¼ tbsp. Olive Oil
1¼ tsp. Ground Cumin
¼ tsp. Ground Coriander
¼ tsp. Ground Ginger
1¼ cup Green Peas, Frozen
2¼ tbsp. Fresh Parsley, Chopped
2½ tbsp. Lime Juice

Preparations:
Roast Turkey

1. Preheat oven to 325F.
2. Place turkey in a shallow roasting pan; bake until an internal temperature of 165F is reached.
3. Let stand 30 minutes before carving. Bulgur Stuffing
4. Heat olive oil in a pan, over medium heat, add onions and celery; sauté until softened.
5. Add garlic, cinnamon and allspice, cook; stirring for 1 minute.
6. Add bulgur and stir for a few seconds to toast.
7. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed.
8. In a sauce pan, combine the dried cranberries and orange juice; bring to a simmer, take off heat, set aside to plump.
9. When the bulgur is tender, remove bay leaf; add the cranberries, parsley and pepper; fluff. Roasted Carrots & Peas
10. Pre-heat oven to 425F.
11. Toss carrots with olive oil, cumin, coriander and ginger.
12. Spread on a sheet pan; roast for 20 minutes; add peas and roast for an additional 4 minutes.
13. Toss with parsley and lime juice.
14. In a large bowl, toss vegetables with the honey, olive oil, and salt.
15. Coat sheet pan with cooking spray; place vegetable mixture evenly among the pan.
16. Roast at for 30 minutes, or until vegetables are tender and begin to brown.

    Plate Assembly:
    Plate 3 1oz turkey slices with ¾ cup bulgur stuffing and ¾ cup roasted carrots and peas; garnish with fresh parsley.

Related topics