Turkey is a nice idea for the Passover Seder as it is more special than chicken and lighter than meat. This Turkey and Wine Roast, from Tamar Ansh's Passover cookbook A Taste of Tradition: Pesach - Anything's Possible!, is simple, delicious and prepared the day before the holiday. In addition, left-overs are perfect for Chol HaMoed.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Ingredients:
- 5 pounds (2.5 kilo) white turkey breast ("butterfly")
- 2 large onions, sliced
- 3-4 garlic cloves, diced
- 1 small can mushrooms, optional
- 1/2 teaspoon pepper
- 2 teaspoon paprika
- 2 cups dry or semi-dry white wine
Preparation:
1. Wash off the roast. Choose a pot that fits the size of the roast and that has a top that seals well. Place half of the onions and garlic on the bottom of the pot, along with the mushrooms. Place the roast bottom-side up on top and pour in the wine. Sprinkle the spices on all sides of the roast. Top with the remaining onion and garlic and cover the pot.
2. Bring to a boil, then simmer over a low flame for 2 hours.
3. Refrigerate overnight. The next day slice the meat and return it to the pot with all the juices. Simmer it for another half hour.
Serving Suggestion: Serve it hot, alone or with mashed potatoes.
Tip: This is great for Chol HaMoed as the turkey slices are delicious cold and can even be taken on trips.
Yields 6 servings.
2. Bring to a boil, then simmer over a low flame for 2 hours.
3. Refrigerate overnight. The next day slice the meat and return it to the pot with all the juices. Simmer it for another half hour.
Serving Suggestion: Serve it hot, alone or with mashed potatoes.
Tip: This is great for Chol HaMoed as the turkey slices are delicious cold and can even be taken on trips.
Yields 6 servings.