Healthcare
Senior Living
Pan-Seared Turkey Breast with Carrot Puree and Roasted Asparagus
Paprika Rubbed Turkey with Tomato Couscous
Cover fully cooked turkey in a smoked paprika rub and heat in oven. Serve alongside colorful roasted veggies and tomato couscous.
Ingredients
12 oz.
Couscous (cooked)
1 pint(s)
Organic heirloom cherry tomatoes
1 quart(s)
Chicken stock
2 oz.
EVOO
Salt & pepper to taste
Directions
- 1. Oil and Rub Turkey with Specialty smoked paprika rub and place in roasting pan
- 2. Add chicken stock to roasting pan and place into the oven at 350°F for 20 minutes
- 3. Internal temperature should reach around 155°F
- 4. Reserve juices from pan and save for later
Steps for the Turkey
Ingredients
Specialty Rub
2 oz.
Smoked paprika
2 oz.
Spanish paprika
2 oz.
Poultry seasoning
Directions
- 1. Generously oil, salt, and pepper seasonal vegetables (Petty Pan Squash, Asparagus) place in oven at 400°F for 12 minutes
- 2. Sauté heirloom tomatoes in EVOO for 3-5 minutes
- 3. Add cooked couscous to pan with heirloom tomatoes and add 1 oz of pan juices from turkey and incorporate
Steps for the Accompaniments
Ingredients
Seasonal Vegetable
4 oz.
Green and yellow petty pan squash
1
Bunch summer asparagus
Directions
- 1. Place tomato couscous on center of the plate, add seasonal vegetables next to the couscous and finish with turkey resting adjacent to the seasonal vegetables
- 2. Heat up residual pan juices in a pan and ladle over finished dish and enjoy
Plating
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