Recipe: Turkey Pot Roast Dinner (using turkey breast)

TURKEY POT ROAST DINNER

1 1/3 cups chicken broth or vegetable broth
1 medium chopped onion
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh ginger
1 tbsp paprika
1 tbsp ground coriander
3/4 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp salt
1/8 tsp ground black pepper
1 (1 3/4 lb) boneless turkey breast half, skin removed.
5 large carrots, cut into 1-inch pieces
5 large potatoes, peeled and cut into eighths
4 large onions, quartered

In a Dutch oven, stir together the broth, chopped onion, lemon juice, oil, ginger, paprika, coriander, allspice, cardamon, salt and pepper.

Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer approx, 10 minutes. Turn the turkey over and continue simmering, for 8-10 minutes more.

Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 30 minutes or till the vegetables and turkey are tender.

TO SERVE:
Slice the turkey, then arrange it and the vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.

TO MAKE AHEAD:
To save even more time on a busy week day evening. Cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.

Makes 6 servings
From: Betty, Athens, Ga.