Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Servings: 8
A delicious way to use left-over turkey in a nutritious one-dish meal!
1 tbsp. extra virgin olive oil
1 c. vegetable broth
black pepper to taste
1 tbsp. butter
2 med. red potatoes
1 c. carrot
1 lbs. celery
1 med. rutabaga, fresh, organic
2 med. red onion
2 med. parsnips, fresh, organic
4 clove garlic
2 c. turkey, cooked, free-range, organic
1 tbsp. fresh thyme
Preheat oven to 400 degrees. Coat a roasting pan with butter (about 17 x 11-inch).
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, thyme and organic extra virgin olive oil in the prepared pan. Roast the vegetables for about 30 minutes. Pour the broth over the vegetables and stir. Add the 2 cups turkey and stir.
Roast for another 20 minutes or until the vegetables are fork tender.
Enjoy.
Email
Print
