Butterball Foodservice | Tuscan Roast Turkey

Ingredients

• 1. On a grill, toast the bias-cut French bread until it’s golden brown on each side. Arrange the bread on a plate.
• 2. Top the grilled French bread with the warm turkey.
• 3. Fold the fresh basil pesto into the Pomodoro Crudo Sauce and diagonally pour the sauce over the turkey, then sprinkle ¾ ounce of the ricotta salata over the sauce.
• 4. Arrange the Roasted Rainbow Carrots and Fingerling Potatoes neatly on the plate.
• 5. Drizzle with the balsamic glaze and garnish with remaining ricotta salata.
• 1. Combine all the ingredients and place them in a sauté pan over low heat until warm. Serve with Tuscan Roast Turkey.
• 1. Combine the potatoes and vegetables in a large stainless steel bowl and sprinkle with the seasonings. Toss with a rubber spatula to blend.
• 2. Drizzle the canola oil into the bowl and blend well.
• 3. In a 375°F oven, heat a cast iron skillet or roasting pan. When the pan is hot, add the bowl’s contents and immediately return the pan to the hot oven.
• 4. Roast for about 45 minutes, until the potatoes are cooked, firm and golden brown.