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Honey Glazed Turkey Bowl

Honey Glazed Turkey Bowl
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories:

Equipment

  • Sheet Pan
  • Non-Stick Skillet

Ingredients

  • 1 Jennie-O Savory Roast Flavor Turkey Breast (there are two in the package, freeze the other for later or use both if doubling this recipe)
  • 1 tsp Oil
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1-2 tbsp Dried Cranberries more or less to taste
  • 1 medium Sweet Potato peeled and cut into bite-sized cubes
  • 1 medium Russet Potato peeled and cut into bite-sized cubes
  • 1 small Onion peeled and cut into bite-sized cubes
  • 1 c Green Beans fresh or frozen, steamed until crisp tender
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Honey plus more for drizzling
  • 1 tbsp Dijon Mustard
  • 1/2 tsp Black Pepper

Instructions

ROAST THE VEGGIES:

  • Preheat oven to 400 degrees and line a sheet pan with parchment.
  • Prep your veggies. I am using russet potatoes, onions and sweet potatoes. Make sure everything is cut about the same size so things cook at the same rate.Drizzle with oil and season with salt and pepper. Roast at 350 degrees until tender.

COOK THE TURKEY MEDALLIONS:

  • Slice turkey tenderloin into thin medallions on a bias. In a non stick skillet over medium high heat, add 1 teaspoon of oil and pan fry the turkey medallions until golden on each side, taking care not to over cook.

MAKE THE HONEY PEPPER SAUCE/GLAZE:

  • Whisk together Worcestershire sauce, honey, Dijon mustard and cracked black pepper. Add the sauce to the pan with the turkey and cooked until thickened into a glaze.

TO ASSEMBLE:

  • Add the roasted veggies and freshly steamed cut green beans.
  • For a finishing touch, I like to add dried cranberries, tossing everything well to combine and coat with the honey pepper glaze.
  • Add a drizzle of honey and/or a pinch of salt just before serving.