Braised Turkey Breasts Topped with Mushroom Stuffing and Roasted Veggies (Sweet potatoes, carrots and tomatoes)

I didn’t get to prep my food for the week on Sunday due to extreme couch potato syndrome. So after I got home from the gym last night, I popped into the local grocery store and went home to prep food for the rest of the week (3 days). I came up with this recipe that is pretty tasty, easy, but time consuming. I wanted a picture of the finished product, but I forgot! It was so beautiful! You guys will have to make do with the meal all packed up. This recipe does contain butter — a little can’t hurt! But if you’re pretty strict about your fats, unlike me, then feel free to swap for olive oil or grapeseed oil. Note: Make sure you’re using a cast iron pan. If you don’t have one, then use a oven-safe pan and set heat to medium-high on stove and 400 degrees in the oven. 

All packed up and ready for lunch!

What you’ll need:

For the turkey:
2 turkey breasts, skin on
2 tbsp. of butter
1 small red onion
1 tomato
3/4 cup of chicken broth
1 package of sliced baby bella mushrooms, diced
1 cup of bread crumbs (I used stale multi-grain bread)
a handful of cilantro, chopped (Parsley would work better but I only had cilantro)
2 tbsp. of grapeseed oil
2 tbsp. of Italian herb seasoning
salt and pepper to taste

For the vegetables: 
2 sweet potatoes, cubed
4 carrots, cut into 2 inch chunks
1 tomato
2 shallots
4 garlic cloves
2 tbsp. olive oil
2 tbsp. dried basil
salt and pepper

How you’ll do it: 

The turkey:
1) Preheat oven to 350 degrees.
2) Season turkey breasts with 1 tbsp. of Italian seasoning, salt and pepper. Use fingers and rub seasoning all over turkey, making sure to get in under the skin.
3) Heat pan on stove on medium heat and 1 tbsp. of butter. When butter is melted, drop the turkeys in skin side down. Leave for about 5 minutes or until the skin get nice and brown. Repeat on other side.
4) While turkeys are cooking, combine diced mushrooms, breadcrumbs, chopped cilantro, the remaining Italian seasoning, salt and pepper in a small bowl. Set aside.
5) When the turkeys are browned on both sides, remove from heat and set aside.
6) Keeping the pan on the heat, add the rest of the butter and add the red onions. Season with salt and let cook until translucent. Add tomatoes.
7) Cook until tomatoes have broken down, then add the chicken broth. Cook for additional 3-5 minutes and season according to your liking.
8) Turn off the stove heat add turkeys back in skin side up. With the mushroom/breadcrumb mixture, spread all over the top of the turkeys and all over the pan.
9) Transfer to hot oven and bake for 45 minutes. After 45 minutes, turn off oven and let cook for 15 more minutes before removing from oven.
10) Take out of oven and enjoy!

The vegetables: [Note: Veggies can be put in the oven same time as the turkeys]
1) Preheat oven to 350 degrees.
2) In a medium to large casserole pan, add all the ingredients: sweet potatoes, carrots, tomatoes, shallots, garlic, olive oil, basil, salt and pepper.
3) Use fingers to toss the mixture all together until everything is nicely coated.
4) Throw in the oven for 30-45 minutes — until the veggies are soft.
5) Voila! Easy as pie!

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