Herbed Squash and Turkey Casserole
1/2 turkey breast, 2-1/2 to 3 lbs.
1/2 cup butter or margarine
1/2 tsp. EACH salt, dried rosemary and thyme leaves
1/4 tsp. black pepper
3 medium new potatoes, halved
2 large carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch slices
2 zucchini, cut into 1-inch slices
Paprika
Place turkey in an oiled shallow casserole
or baking pan.
In small saucepan, melt butter. Stir in salt,
rosemary, thyme and black pepper.
Brush
turkey with the mixture.
Cover with lid or heavy foil. Bake at
350 degrees for 1 hour.
Remove turkey from oven. Uncover. Add
vegetables. Baste generously with herb
butter sauce. Cover. Bake 30 minutes longer.
Baste again. Bake, uncovered,
another 20 to
30 minutes or until turkey is browned.
Arrange turkey and vegetables on serving platter.
Sprinkle turkey with paprika.
Spoon pan drippings
over all.
Serves 6
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