No doubt you know that I love "bake and serve," easy "one-pot" meals. And I'm always trying different variations of it. This dish was polished off by me and my husband today for Shabbat noon meal. I served it with a big fresh salad, a cooked vegetable that had carrots, squash, cauliflower, onions and mushrooms, plus I baked some pumpkin. And my husband also had some rice. But I think that most people would find this plus a salad to be a very complete and filling meal.
Ingredients: (Vegetables are all sliced thickly, since the turkey takes longer to be fully cooked, and I didn't want the vegetables to be overcooked and unrecognizably mushy.)
- two turkey legs
- a large sweet potato
- thick carrot
- large zucchini
- onion
- about 1/4 cup of very sweet red wine poured at the last minute on the turkey
Directions:
- cover with foil and bake in hot oven until almost ready
- turn off oven and let it finish baking
- if you're afraid it will burn lower heat, but usually the foil keeps it from burning
- ready when the turkey is cooked-- every oven is differnt so I don't give time or temperature, since mine isn't accurate
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