Turkey Pot Roast for Breakfast

Turkey Pot Roast for Breakfast

  • SERVING SIZE1 plate
  • PREP TIME 25 mins.
  • TOTAL TIME 1 hr.

Ingredients

 

TURKEY POT ROAST FOR BREAKFAST

Yield: 6 plates 

1 ½ qt.

Tomato Gravy

18 ea.

Red bliss potatoes, cooked, hot

18 ea.

Red pearl onions, cooked, hot

18 ea.

White pearl onions, cooked, hot

18 ea.

Small wedges of turnips, cooked, hot

18 ea.

Celery, cut on the bias, cooked, hot

18 ea.

Carrots, cut on the bias, cooked, hot

12 slices

French bread, cut on the bias

 

TOMATO GRAVY

1 qt.

Turkey gravy

1 cup

V8 juice

1 cup

Grape tomatoes, cut in half lengthwise

2 cups

Turkey liquid from thigh roast, plus turkey or chicken broth if needed

Sea salt and black pepper, to taste

Directions

 

TO PREPARE THE TURKEY POT ROAST FOR BREAKFAST:

1. Hold the turkey thigh roast in the Tomato Gravy; bring to a boil and simmer for 15–20 minutes.

2. Place 3 potatoes in the center of each plate and portion about 5 ounces of the thigh roast over the potatoes.

3. Arrange the assorted vegetables around the thigh roast; pour an 8-ounce ladle of Tomato Gravy over the thigh roast and vegetables.

4. Serve with 2 or more pieces of French bread.

 

 

 

 

 

 

 

TO PREPARE THE TOMATO GRAVY:

1. In a heavy-duty 1-quart saucepan, add all the ingredients and bring to a boil; simmer for 30–40 minutes.

2. Serve immediately or place into a storage container with a lid.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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