Breakfast
Turkey Pot Roast for Breakfast
1
plate
Serving Size
25
mins.
Prep Time
1
hr.
Total Time
Ingredients
Turkey Pot Roast For Breakfast
Yield: 6 plates
32 oz.
Turkey Thigh Roast
1 ½ quart(s)
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 slice(s)
French bread, cut on the bias
Directions
- 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.
Ingredients
Tomato Gravy
1 quart(s)
Turkey gravy
1 cup(s)
V8 juice
1 cup(s)
Grape tomatoes, cut in half lengthwise
2 cup(s)
Turkey liquid from thigh roast, plus turkey or chicken broth if needed
—
Sea salt and black pepper, to taste
Directions
- 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.
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