Serving: 15

turkey pot roast


1 bag turkey pot roast, GFS

1 each carrots, sliced 1/4” thick

1 each onion- small, sliced ¼- inches thick

1 stalk celery, sliced ¼” thick

3 each red potato, cut in ½” wedges


Preheat convection oven to 350

Remove product from bag and place in oven safe dish

Place cut vegetables over the top of the meat

Cover with foil

Bake before 30-40 minutes until internal temperature is 165 degrees

To brown, remove foil for last 10 minutes of baking

Serving ideas: Garnish with chopped fresh parsley


Per serving (excluding unknown items): 14 calories; trace Fat (1.6% calories from fat); trace Protein; 3g carbohydrate; trace dietary fiber; 0mg cholesterol; 5mg sodium. Exchanges: 0 grain (starch); 0 vegetable

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust