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Recipe Of The Week: Tuscan Turkey

Open the lid to the satisfying aroma of wine simmering with tomatoes and delicately cooking turkey breast with this recipe.

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Nothing says fall like a hearty one-pot meal. Open the lid to the satisfying aroma of wine simmering with tomatoes and delicately cooking turkey breast with this recipe.

Ingredients

1 ½ pounds boneless, skinless turkey breast
1 shallot (or ¼ yellow onion), finely diced
6 small vine-ripe or Roma tomatoes, diced
1 cup white wine
1 cup low-sodium vegetable stock
1 shallot (or ¼ yellow onion), finely diced
¼ cup capers, drained
2 tablespoons freshly chopped basil
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper

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Preparation

1. Heat oven to 375 degrees. This can also be done in a crock-pot or slow cooker, but more liquid should be added.
2. Heat the olive oil over medium-high heat in a large French/Dutch oven or oven safe pan.
3. Season the turkey breast with salt and pepper. Sear for 2-3 minutes per side until a golden crust forms. Remove to a plate and let rest.
4. Turn the heat down to medium and add the shallot to the oven/pan. Cook for 2-3 minutes until golden. Add the tomatoes, wine and vegetable stock to the oven/pan and stir to combine, scraping the bits from the bottom of the pan.
5. Add the turkey, and all the juices from the plate, back to the oven/pan. Cover and place in the oven and cook for 40 minutes. This dish can be cooked for up to 3 hours longer at 275 degrees for more tender turkey (or in a crock-pot or slow cooker).
6. Once done, remove the turkey breast to a large serving platter. Add the caper and fresh basil to the tomato mixture in the oven/pan and stir to combine. Pour this mixture over the turkey breast and serve.

Serving recommendation: Serve over polenta.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra