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Braised Turkey with Vegetables

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Kid-friendly
Type: Main Dishes

Braised turkey and vegetables are a cinch to make and yummy to eat.

Prep Time: 30M

Cooking Time: 40M

Serves: Serves 8


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 turkey breast fillets (skin on)
  • sea salt and freshly ground black pepper
  • 2 onions, sliced
  • 2 carrots, sliced
  • 1 fennel bulb, sliced
  • a few fresh tarragon leaves, roughly chopped
  • 2 cups hot chicken stock
  • handful of fresh flat-leaf parsley, finely chopped, to serve
  • zest of 1 lemon, grated, to serve
Braised Turkey with Vegetables photo

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  1. Preheat the oven to 350°F (180°C). Heat the oil and butter in a large frying pan, season the turkey, then cook over medium heat, stirring occasionally, for 10 minutes, or until lightly browned all over. Transfer to a shallow casserole dish.
  2. Add the vegetables and tarragon and season again. Pour stock almost to the top of the dish, but not enough to cover the ingredients. Cover with a lid and cook in the oven for 40 minutes, or until the turkey and vegetables are tender.
  3. Let cool completely, then remove the turkey with a slotted spoon, discard the skin, and slice the meat. Transfer to a freezer-proof container, add the sauce and vegetables, and make sure the turkey is well-covered in the sauce-pour in a little cooled stock if it isn't. Seal and freeze for up to 3 months.
  4. To serve, defrost overnight in the refrigerator, then transfer to a large pan and heat gently for 15-20 minutes, or until piping hot. Top with the parsley and lemon zest and serve with a pinch of freshly ground black pepper.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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