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Turkey Breast with Root Vegetable Mash

Serves 12
Time 1 hr
This elegant turkey dish is excellent with a quick chutney of chopped raw cranberries, dates and navel orange segments. Using only a breast is a great option for families who prefer white meat.
Ingredients
  • 1 bone-in half turkey breast (about 3 pounds) skin removed
  • 3 cups low-sodium chicken broth
  • 3 leeks split, rinsed, sliced 1/2-inch thick and rinsed again
  • 2 turnips cut into 3/4-inch cubes
  • 1 bunch mixed fresh herbs tied together with kitchen twine
  • 2 pounds Russet potatoes peeled and cut into 2-inch chunks
  • 1 large celery root peeled and cut into 1 1/2-inch chunks
  • 1 cup unsweetened plain almondmilk
  • 1/2 cup chopped fresh flat-leaf parsley
Method

Place turkey breast in a large stockpot and add broth, leeks, turnips and herbs. Bring to a boil, lower heat, and simmer, covered, until turkey is cooked through and vegetables are tender, 35 to 40 minutes.

Meanwhile, boil potatoes and celery root in separate pots covered by a few inches of cold water until very tender, about 15 minutes. Drain, combine into one pot and add almondmilk. Mash with a potato masher or large fork until smooth. 

Remove turkey from broth and set on a platter. Discard herbs. With a slotted spoon, spoon leeks and turnips around turkey and keep warm. Return pot with broth to medium-high heat and boil until the liquid is reduced to about 3/4 cup; pour over and around turkey. Reheat vegetable mash; if necessary, and carve turkey into thin slices.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 bone-in half turkey breast (about 3 pounds) skin removed
  • 3 cups low-sodium chicken broth
  • 3 leeks split, rinsed, sliced 1/2-inch thick and rinsed again
  • 2 turnips cut into 3/4-inch cubes
  • 1 bunch mixed fresh herbs tied together with kitchen twine
  • 2 pounds Russet potatoes peeled and cut into 2-inch chunks
  • 1 large celery root peeled and cut into 1 1/2-inch chunks
  • 1 cup unsweetened plain almondmilk
  • 1/2 cup chopped fresh flat-leaf parsley