I love this recipe because it can be made into a one-pot meal. I used a few turkey breasts (boneless) that I portioned from a whole bird. I had about 4 lbs but you can use various sizes, just keep an eye on that internal temp, that’s all. You will need a Dutch oven for this or you can do it in a saute pan and a regular ovensafe pot.

1) Dice up some bacon and render some fat, about 2 TBSPs worth. You can interchange butter, oil or other fats. Make sure the fat is hot. Pat the turkey breasts so that they don’t have moisture. Put them in skin side down and brown them for about 3-4 minutes. Flip and do the other side.

2) Take out turkey breasts and put them aside. Add 2 large onions, chopped into large pieces in bottom and some sprigs of your favorite herbs . Add a splash of wine to deglaze the pot for a few minutes. Now put the turkey breasts on top of the onions. Add 1/2 C. of chicken stock. Cover and put in a 325 degree oven for about an hour.

3) After an hour, take pot out of oven. Take turkey breasts out. To the pot, add 2 potatoes, chopped, 1 celery stalk, sliced thick and 2 carrots sliced thick. Mix the vegetables into the cooking liquid. Add seasoning if desired. Put breasts on top of the vegetables and cook for about another hour. The breasts are safe to eat at 165 degrees internal temp.

4) Remove the pot from the oven. Take out turkey breasts and let them rest on a carving board for at least 15-20 minutes. With a slotted spoon, remove vegetables on put in bowl, cover. You have the option of making a gravy from all this wonderful liquid leftover if desired.

Eat.Drink.Savor.