Apricot Dijon Glazed Turkey Dinner


1.5 lb turkey breast tenderloin, raw , skin and all visible fat removed (boneless)
0.5 oz herbes de provence (or fines herbes)
1 tsp paprika
1 tsp salt
0.5 tsp black pepper
0.25 tsp garlic powder
2 tbsp Preserves, apricot
2 tbsp dijon mustard
1.25 lb potatoes, fresh, medium , cut into 2 inch cubes (Yukon gold and red)
1 tbsp olive oil
3 medium zucchini , cut crosswise into 3/4 inch slices
1 cup Cranberry Sauce, jellied, canned


Boneless Turkey Breast Glazed With Apricot And Dijon Mustard Baked With Seasoned Potatoes And Zucchini.

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