Roasted Panzanella Primavera With Turkey Recipes

Steps:

• Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
• Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
• Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.

Steps:

• Preheat oven to 450 degrees F.
• To butterfly the turkey, place it breast side down on a cutting board; cut out back bone.
• Turn bird over and press down on the breast to flatten.
• Loosen skin from the flesh, but do not remove; season under skin with salt and pepper, then distribute the sage under the skin.
• Rub all over with about 1/4 cup oil and season with more salt and pepper.
• Cut bread into large cubes and drop into roasting pan; add onions, celery, tomatoes, garlic, and thyme.
• Season panzanella with salt and pepper, then drizzle with 1/4 cup olive oil, toss; if mixture looks dry, drizzle with a little more oil.
• Spread mixture all over roasting pan, then top with the turkey, breast side up.
• Roast 30 minutes, then adjust temperature so that everything sizzles, but does not burn; if bread starts to burn, sprinkle with a few drops of the vinegar.
• Turkey should be done in about 1 hour; internal meat thermometer should register 165 degrees F in the thigh or breast.
• Remove turkey to a cutting board or serving platter; wait 15 minutes before carving.
• Toss panzanella with parsley or basil, and remaining vinegar; adjust seasonings.
• If you'd like the panzanella more crusty, put it back in the oven while the turkey rests.
• Carve turkey and serve panzanella on the side.