Acadian Breasts of Turkey
                               Serves 10 - 12

 

 3 packages turkey breast or chicken, boneless
 6 toes garlic, minced
 6 tablespoons olive oil
 1 teaspoon rosemary
 1 teaspoon thyme
 1 teaspoon Cajun or Creole seasoning
 1 bay leaf
 1 orange peel
 1 yellow onion, diced
 1 carrot, diced
 1 stalk celery, diced
 1 (10 ounce) can crushed tomatoes
 3 cups chicken broth or stock
 1 cup of your favorite white wine
 1 cup sliced mushrooms
 3 tablespoons butter
 Salt & pepper, to taste

 

Season turkey with salt, pepper, rosemary, thyme, Cajun seasoning and garlic. In heavy pot, heat olive oil on high heat. Sear off turkey breast until each piece is golden brown, remove from pan. Lower the heat to medium-high, add onions, celery and carrot, stirring frequently. Cook the vegetables, until onions are transparent looking. BE CAREFUL not to scorch! Add mushrooms, tomatoes, bay leaf and orange peel. Stir well and cook for 5 minutes, then add wine and broth. Bring to a simmer, stirring frequently to pervent burning. Place turkey back into pot and cover. Place pot into oven and bake at 450 degrees for 1 hour or until turkey is tender enough for a fork to enter easily. Remove turkey from pot. Add butter, stirring until melted and blended. Return turkey breast to pot, covering with ingredients. Let set 5 minutes. To serve, place turkey breast on a bed of egg noodles, rice, mashed potatoes, etc. Spoon some liquid over turkey before serving.