Delicious, Attractive, Easy Turkey Breast and Veggie One-Pot Meal

Last week when I was shopping in Rami Levy I saw that they had a special discounted price for Turkey Breast, so I got a package. It weighed just under a kilo, meaning just over two two pounds, 2 lbs.

One of the great things about the Turkey Breast is that there is absolutely no waste. No skin, bones or globs of fat. It's like buying a good piece of fresh fish filet for a fraction of the price, at least here in Israel where fish can be very expensive. According to the experts, turkey is healthier than chicken or beef, and has more natural flavor than chicken according to most people.

So, I took out one of my baking dishes and filled it with all sorts of vegetables and topped it with pieces of the Turkey Breast, which I cut with my poultry shears, and then placed some large whole mushrooms.

Vegetables:
onion, carrot, sweet potato, zucchini, pumpkin, garlic and mushrooms

I poured on some oil and lightly covered with foil, stuck it in a hot oven and baked until the turkey had changed to a light/cooked color.

I served it for Shabbat Lunch, and it heated nicely on the electric food warmer. We had three guests, and everyone loved it. Even though we all ate plenty of it, there is still some leftover. Of course, it wasn't the only food I had served. I made a large tossed salad, rice and an additional vegetable dish which had eggplant and Jerusalem artichoke, among other things.

From now on I will look for more Turkey Breast to buy when on sale and keep it in the freezer.