Turkey Pot Roast for 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. 1. Hold the turkey thigh roast in the Tomato Gravy; bring to a boil and simmer for 15–20 minutes.
  2. 2. Place 3 potatoes in the center of each plate and portion about 5 ounces of the thigh roast over the potatoes.
  3. 3. Arrange the assorted vegetables around the thigh roast; pour an 8-ounce ladle of Tomato Gravy over the thigh roast and vegetables.
  4. 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. 1. In a heavy-duty 1-quart saucepan, add all the ingredients and bring to a boil; simmer for 30–40 minutes.
  2. 2. Serve immediately or place into a storage container with a lid.
Print Email Share
Find Your Broker

Find Your Broker