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Categories:
turkey breast parsley carrots shallots vegetable stock butter red cabbage apple juice red wine vinegar bay leaves cloves apple gravy mix dumplings
Viewed: 59 - Published at: 2 years agoIngredients
- 2 1/4 lbs turkey breast
- 5 tbsp parsley, chopped + extra to garnish
- 14 oz celeriac, chopped
- 2 None carrots, chopped
- 4 None shallots, 2 quartered and 2 diced
- 3 cups vegetable stock
- 1/4 stick butter
- 1 None small red cabbage, trimmed and thinly sliced
- 1 cup apple juice
- 4 tbsp red wine vinegar
- 2 None bay leaves
- 3 None cloves
- 1 None apple, peeled, seeds removed and sliced
- 2-3 tbsp gravy mix
- None None Dumplings, to serve
Method
- Preheat the oven to 400°F. Season the turkey with salt and pepper. Spread 5 tbsp parsley leaves over the turkey and press so they stick. Arrange the turkey, celeriac, carrots and quartered shallots in a roasting pan and place in oven. Pour in the vegetable stock after 30 mins. Check temperature for doneness at 1 hour.
- Meanwhile, heat the butter in a saucepan, add the diced shallots and cabbage and saute for 3-4 mins, stirring. Pour in the apple juice and vinegar. Mix in the bay leaves and cloves and season. Cover and simmer for 45-50 mins.
- Mix the apples into the cabbage and cook for a further 10 mins. Remove the turkey from the roasting pan, wrap in foil and set aside. Pour the juices in the pan through a sieve into a saucepan. Stir the gravy mix with a little water until smooth and thick then pour into the pan and simmer, stirring, until it thickens.
- Slice the turkey and divide between 4 plates with the cabbage. Drizzle with gravy and garnish with parsley. Serve with dumplings.
