Traverse City Record-Eagle

Life

April 25, 2013

Recipe of the Week: Fast Turkey Supper

Frequent contributor Sally DeWeese, of Traverse City, submitted today’s recipe.

“It makes a wonderful supper and easy cleanup!” she writes.

Fast Turkey Supper

1 large turkey thigh

Olive oil

Pepper

Alden’s Mill House Miracle Blend

2 cans Campbell’s Herb Chicken Soup

Water

2 potatoes with skin, scrubbed clean, cut in quarters

Chopped fresh veggies: carrots, broccoli, onions (if desired), mushrooms

Baste turkey thigh with olive oil and brown under broiler for a few minutes. Place in Corning casserole dish with some pepper and Alden’s Miracle Blend. In separate dish, thin 2 cans soup with 1/2 can of water. Whisk until the lumps are gone. Pour over turkey. Add two potatoes. Cover with heavy foil and bake at 325° for about an hour.

In separate foil, make a packet of carrots, broccoli, onions if desired and mushrooms. Sprinkle with pepper and Alden’s Miracle Blend. Seal closed. Place in oven after casserole has baked an hour and bake veggie packet 30 minutes, leaving casserole in the oven for another half hour, too.

It would be good over biscuits, or leave out the potatoes and use with pasta instead.

Do you have a great recipe to share? Please send it to kgibbons@record-eagle.com or mail to: Food, 120 W. Front, Traverse City, MI 49685.

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