
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.
Specialty Rub
2 oz.
Smoked Paprika
2 oz.
Spanish Paprika
2 oz.
Poultry Seasoning
Steps for the Turkey
Seasonal Vegetable
4 oz.
Green and Yellow Petty Pan Squash
1
Bunch Summer Asparagus
12 oz.
cous-cous (cooked)
1 pint(s)
Organic heirloom cherry tomatoes
1 quart(s)
Chicken Stock
2 oz.
EVOO
Salt & Pepper to taste
Steps for the Accompaniments
Plating
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