Healthcare
Senior Living
Pan-Seared Turkey Breast with Carrot Puree and Roasted Asparagus
Cover fully cooked turkey in a smoked paprika rub and heat in oven. Serve alongside colorful roasted veggies and tomato couscous.
12 oz.
Couscous (cooked)
1 pint(s)
Organic heirloom cherry tomatoes
1 quart(s)
Chicken stock
2 oz.
EVOO
Salt & pepper to taste
Steps for the Turkey
Specialty Rub
2 oz.
Smoked paprika
2 oz.
Spanish paprika
2 oz.
Poultry seasoning
Steps for the Accompaniments
Seasonal Vegetable
4 oz.
Green and yellow petty pan squash
1
Bunch summer asparagus
Plating
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