Recipe(tried): Tuscan Turkey Breast and Duchess Potatoes

Hi Everybody!

I am sitting here listening to "The Best Of Sade"...time to post all the goodies I have made since arriving back home. I arrived Friday evening, we had ham and cheese sandwiches. On Saturday we had Greek Tilapia (posted before).

On Sunday we had Tuscan Turkey Breast accompanied with Baby Carrots bathed in Dijon Mustard and Brown Sugar (also posted before) and Green Beans.

The Tuscan Turkey Breast recipe is shared below and it is very, very tasty. Here it is and I hope you all have the chance to try it 'cause it is a winner. Easy to prepare and easy to cook. Just wonderful for company too!! I made the turkey breast, duchess potatoes and carrots to take to my aunt's house for the reception after Grandma's funeral. There were other delicious foods that were brought over by family and friends. This is one of my creations, you know the type, you start imagining flavors in your mind and you start throwing in this and that and VOILA! Do not be afraid of all the ingredients, they make a DELICIOUS sauce and make the turkey what it is.

I will post Monday, Tuesday and Wednesday separately to catch up.

Happy Cooking! Gina

TUSCAN TURKEY BREAST

1 turkey breast
splash of balsamic vinegar
splash of lemon juice
1/4 cup Newman's Own Olive Oil & Vinegar Dressing
1/2 tsp. ground coriander
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. lemon herbs du Provence
1/2 tsp. basil
2 Tbsp. apricot-pineapple jam
1/2 cup mediterranean apricots
1/2 cup capers with juice
handful of pitted olives
1/2 cup dry white wine or vino seco
1/4 tsp. Chili Puree with Garlic (China Bowl Brand)
2 garlic cloves, pressed

Place turkey breast inside a plastic container to fit.
Drizzle and sprinkle on all ingredients in order given. Pierce the breast with a sharp knife all over. Put on lid tightly and invert several times to marinade. Leave in refrigerator overnite. Next day, invert a few times and
when ready to roast, place in a ceramic baking dish with all marinade ingredients. Roast at 350 for 2-2/12 hours. Watch that liquid does not evaporate completely. Add 1 cup of water towards end of cooking time.

Take breast out and deglaze pan to make a delicious au jus gravy. Taste the drippings for additional salt. Slice the breast into slices and arrange on a pretty platter. Heat the au jus and pour some over the turkey breast arranged lengthwise. Serve the rest on the side.

Duchess Potatoes

5 lbs. Yukon Gold potatoes
1 whole onion, chopped
1 bell pepper, red, chopped
4 garlic cloves, pressed
salt and pepper to taste
8 oz. sour cream
1 stick butter
8 oz. cheddar cheese, grated
1 cup Parmesan cheese

Wash and slice potatoes. Boil in water til fork tender. Drain. Set aside.

In a skillet, melt butter and saute onion, bell pepper and garlic til nice and golden. Add everything to a big bowl and blend in the cheese and sour cream. Blend this with the potatoes and mix well. Adjust the seasonings and sprinkle with parmesan and additional grated cheddar. Layer into a ceramic baking dish and bake in oven at 350 for about 25 minutes til cheeses are melted.