Wild Rice-Stuffed Turkey with Roasted Potatoes and Squash | Publix Super Markets
Wild Rice-Stuffed Turkey With Roasted Potatoes and Squash
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Bamboo skewer
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Wooden spoon
- Mixing bowl
- Fork
- Baking sheet
- Aluminum foil
Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup wild rice blend
- 1/3 cup reduced-sodium chicken broth
- 1 small Granny Smith apple
- 2 fresh sage leaves
- 1 boneless turkey breast half (about 3 lb)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon minced garlic
- 4 (4-inch) bamboo skewers
- Aluminum foil
- 1/4 cup apple juice
- 1 teaspoon cornstarch
- 1 medium (or 2 cups pre-diced) butternut squash
- 3 red potatoes (about 1 lb)
- 1 small yellow onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
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