Featured Maple Leaf Product: Turkey Breast Strips (64358)
|Turkey Breast Strips||1.5 Kg||3.3 Lbs|
|Onions, diced, frozen||170 g||6 oz|
|Canola Oil||15 mL||1 Tbsp|
|Tomatoes, canned, diced, drained||1 L||4.2 cups|
|Chicken Stock, low-sodium||500 mL||2.1 cups|
|Thyme, dried||30 mL||2 Tbsp|
|Cumin, ground||30 mL||2 Tbsp|
|Potatoes, raw, peeled, diced||340 g||12 oz|
|Green Onions, chopped||30 mL||2 Tbsp|
|Black Pepper||10 mL||2 tsp|
- Preheat convection or Combi oven to 300 F. Ensure that the turkey breast strips are defrosted fully. The seasoning will stick and cook better when the turkey is fully defrosted.
- In a large heavy bottomed pot over medium heat, add the canola oil and saute the onions for 5-7 minutes, stirring occasionally. Reserve.
- In a bowl mix the diced tomatoes, chicken stock, thyme, cumin, potatoes, green onions and black pepper. In a 4" deep hotel pan, gently combine ingredients together. Ensure that the turkey is covered in the braising sauce.
- Cover the hotel pan with foil and roast at 300 F for 60-90 minutes, depending on the heat of the oven. Ensure that the turkey reaches an internal temperature of 165 F (74 C).
Garnish with julienne of red pepper and carrots. Serve with steamed rice and broccoli (nutritional analysis not included).
Nutritional Info per 143 g / 5.0 oz
|Calories (22.5% from fat)||108 kcal|
|Saturated Fat||0.77 gm|
|Trans Fat||0.002 gm|
|Dietary Fiber||1.0 gm|
|Vitamin A||1 RE|
|Vitamin C||9 mg|