Baked Lemon and Rosemary Turkey | JENNIE-O® Recipes
Taste for yourself with this Baked Lemon and Rosemary Turkey recipe that’s bursting with flavor in every bite.
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Ingredients
- 2 tablespoons olive oil, divided
- 1 (20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, cut into 2-inch pieces
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, minced
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- salt and freshly ground pepper, if desired
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- ⅓ cup chopped fresh parsley
- crusty bread, if desired
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