Recipe(tried): Sunday Dinner at Our House - Roast Turkey Breast Menu

Today for lunch we had: roast turkey breast with gravy, smashed garlic potatoes, Hobbs' Sweet Potato Casserole, zipper cream peas, Mama's Cornbread, cranberry sauce, thinly sliced fall tomatoes, pickled beets, Mama's Punch, sweet tea with lemon, CLAUSSEN Pickles, and Kristin's Cookies.

ROAST TURKEY BREAST

1 turkey breast (5-7 lbs)
seasoned salt, poultry seasoning, black pepper, garlic powder, rosemary
2 stalks celery, chopped
2 onions, sliced thinly
1 apple, cored and sliced thinly
1 thin slice of lemon
1 bell pepper, sliced thinly
2 T. garlic, minced
1 T. flour
1 cup white wine
Reynolds Cooking Bag
olive oil

Place flour into cooking bag and shake around. Wash turkey breast thoroughly. Put vegetables, apple, and lemon into the cooking bag. Place the turkey breast into the cooking bag and rub with olive oil. Season the turkey breast with seasoned salt, poultry seasoning, black pepper, garlic powder, and rosemary. Pour the white wine around the turkey breast. I roasted the turkey breast for 2 1/2-3 hours at 325 degrees in my AROMA Roaster. A thermometer should register 170 degrees when the turkey breast is done.


SMASHED GARLIC POTATOES

8 medium red potatoes, washed thoroughly and chopped into cubes
1 T. garlic minced
1/2 cup sour cream (I used no-fat)
1% milk
butter
seasoned salt

Cook the potatoes in a large pot for about 20 minutes. Put the minced garlic into the pot and cook potatoes for 10 minutes more. When done, drain the potatoes. Add sour cream, milk, butter, and seasoned salt. SMASH and Enjoy!TURKEY GRAVY

2 cups of "drippings" from the turkey
1 can cream of chicken soup--98% fat-free
1 sliced onion
1 red or green bell pepper
1 can (4 oz) mushrooms, drained
1 tsp. olive oil

Saute onion, bell pepper, and mushrooms in olive oil until onion is transparent. Add the turkey drippings and the cream of chicken soup. Let simmer for about 15-20 mintues. Serve over the sliced turkey. ****I always make this in the microwave. The gravy doesn't scorch and the cleanup is minimal.

MAMA'S CORNBREAD

2 cups self-rising cornmeal mix (I use White Lily)
1 1/4-1 1/2 cups buttermilk
1 large egg
1/4 cup vegetable oil

Preheat oven to 425 degrees. Mix all ingredients just until moistened. Pour batter into a greased skillet or pan. Bake for 25-30 minutes.

MAMA'S PUNCH

1 pkg. orange Kool-Aid
1 pkg. strawberry Kool-Aid
1 large can (46 oz.) pineapple juice
2 cups sugar

Place all the ingredients into a 1/2 gallon pitcher and mix together. Add water until the pitcher is full. Place the pitcher into the refrigerator and serve cold.

KRISTIN'S COOKIES

1 pkg. devil's food cake mix
1 large egg
1/2 of an 8 oz. container of Cool Whip
1 cup chopped pecans
1/2 cup sifted powdered sugar

Combine first 3 ingredients, stirring well (dough will be sticky). You may have to add a little more Cool Whip because the dough may be too stiff. Stir in chopped pecans, if desired. Dust hands with powdered sugar and shape the dough into small balls. Place on an ungreased cookie sheet and bake at 350 degrees for 10-12 minutes.

We always cover our cookie sheets with aluminum foil and spray with PAM when we make these cookies.

TURKEY STOCK

Remove the meat from the turkey breast and place into a Zip-Loc bag. Place the leftover "drippings" into a Crockpot along with the turkey breast bone and skin. Add 2 stalks of celery and 2 onions, chopped. Add a handful of baby carrots, some parsley, seasoned salt, poultry seasoning, and rosemary. Fill the Crockpot with water and let this mixture simmer for SEVERAL hours on LOW. Strain the mixture and discard all of the bones, skin, vegetables, etc. Place the stock into the refrigerator overnight. In the morning, the fat will have hardened. Remove the fat and use this delicious stock in gravies, dumplings, or turkey pot pie.

Happy Sunday!!!!!