Prep 20 mins
Cook 1 hr 30 mins
Thought this sounded like a great recipe for a cold winter's night! When I make it I will sub rutabaga for the turnip. Recipe adapted from Foster Farms.
- 1 (2 lb) turkey breast halves
- 1 tablespoon oil
- 2 (14 ounce) cans reduced-sodium chicken broth
- 1 bay leaf
- 8 peppercorns
- 1⁄2 teaspoon salt
- 1 teaspoon poultry seasoning
- 1⁄2 lb white pearl onion, fresh or frozen
- 4 carrots, peeled,quartered
- 3 turnips, peeled,quartered
- 1 lb tiny new potatoes, cut in half
- 1⁄2 head cabbage, cut in wedges
- Preheat oven to 350°F.
- Heat oil in a large dutch oven and brown the turkey breast.
- Add broth, bay leaf, peppercorns, salt and poultry seasoning, bring to a boil, cover and bake 45 minutes.
- Add onions, carrots, turnip, and potatoes and bake 25 minutes.
- Add cabbage and bake 20 minutes or until all vegetables are tender.
- To serve, place vegetables and broth in soup bowls and top with sliced turkey.
I used a 6.5 lb turkey breast I had on hand and left the other ingredient measurements as written, adjusting the baking time as needed. Although this will never replace roast turkey in my heart, this is very good. I substituted parsnips for the turnips and added a bit more salt.