| Turkey Breasts with Roasted Vegetable Sauce and Sage Orzo |
From "Ask DIY"
episode ADI-607 |
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Turkey Breasts with Roasted Vegetable Sauce and Sage Orzo
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Q: I'm looking for an easy meal to prepare, but that is impressive enough to serve guests. Any suggestions? A: (Culinary expert, Chef Paul Sturkey) Here's a wonderful recipe to try: Turkey Breast with Roasted Vegetable Sauce and Sage Orzo. It has the appearance of an impressive gourmet dish, but is easily achieved. Turkey Breast with Roasted Vegetable Sauce Ingredients: 2 bone-in turkey breasts, rinsed and patted dry
Salt and pepper
Olive oil spray
2 tablespoons poultry seasoning
4 large carrots, diced
4 large celery ribs, diced
1 large onion, diced
6 cloves garlic
1large fennel, diced
3 cups turkey stock or chicken broth (1cup cold and 2 cups hot)
Ovenproof foil bag
Non-stick cooking spray
- Preheat over to 475 degrees Fahrenheit.
- Season breasts on both sides with salt, pepper, poultry seasoning.
- Spray inside of foil bag with non-stick spray.
- Season veggies with salt and pepper and place inside bag. Place turkey breasts on top of vegetables.
- Add 1 cup of turkey stock or chicken broth to bag. Close bag and seal open edge.
- Place bag on heavy-gauge sheet tray, place in oven and roast for 1 hour.
- Remove from oven and cut open bag, being careful to avoid the hot steam escaping.
- Remove turkey breasts and let stand 15 minutes.
- As turkey cools, place vegetables in a food processor and puree. Add 2 cups of hot stock and puree until smooth.
- Slice turkey and serve with sauce and Sage Orzo.
Sage Orzo Ingredients: 2 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
2 tablespoons diced sun-dried tomatoes
2 tablespoons poultry seasoning
2 tablespoons chopped fresh sage
1-1/2 cups orzo
2-1/2 cups warm chicken or turkey broth
1 cup grated parmesan cheese
2 tablespoons chopped chives
1 cup Japanese Bread crumbs or corn bread
Black pepper
- In a 4 quart saucepan, melt butter and saute onions, celery and tomatoes for 3 minutes.
- Add poultry seasoning and orzo. Stir to coat orzo.
- Add warm broth, 1/2 cup at a time, and stir until orzo has absorbed most of the stock - about 15 minutes.
- Stir in parmesan cheese and chives.
- Add breadcrumbs and black pepper to taste. Set aside.
- Coat 8 ramekins with non-stick spray, then divide the orzo among the ramekins. Keep warm until ready to serve, then turn out ramekin onto plate.
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