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Source: 99% Fat-Free, Healthy Cooking

Thanksgiving Turkey with Vegetables
Enjoy the taste of Thanksgiving turkey all year round with this recipe.
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Serves: 4
Prep Time: 60 minutes
Cook Time: 20 minutes
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3 1/3 cups chicken stock
4 ounces (about 16) pearl onions
4 ounces (about 8) white button mushrooms
8 ounces (about 1 large) zucchini
9 ounces turkey breast tenderloin
3 ounces baby carrots
1/2 tablespoon fresh tarragon, chopped
1 tablespoon cornstarch
salt
ground black pepper, to taste




In a medium nonstick skillet, bring the stock to a boil over high heat.

Meanwhile, peel the onions. Trim, clean, and quarter the mushrooms. Trim the zucchini, cut it into thirds crosswise, then quarter each third lengthwise.

Put the turkey in the center of the skillet and add the onions and carrots around the sides. Cover, reduce the heat to medium-low, and simmer for 7 minutes.

Add the mushrooms and zucchini to the skillet. Re-cover and cook for about 8 minutes until the turkey is firm and the vegetables fork tender. Remove from the heat.

To make the gravy, transfer 1 cup of the stock from the skillet to a small saucepan. Add the tarragon and bring to a boil over high heat. Meanwhile, remove another 1/4 cup of the stock to a small bowl and mix in the cornstarch. Remove the boiling stock from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring constantly, for about 2 minutes, until the gravy begins to thicken and boil. Season with salt and pepper. Slice the turkey thin (about 20 slices)





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