One-Pot Sunday Dinner

Prep: 10 minutes       Cook: 1 hour       15 Serves: 4


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2 tbsp ( 30 mL) corn starch2 tbsp (30 mL) poultry seasoning1/4 cup (60 mL) salted butter, softened1/2 tsp (2 mL) salt and pepper4 cups (1 L) diced potatoes1 cup (250 mL) diced onion1 lb (500 g) Butterball bone in turkey breast2 cups (500 mL) vegetable broth2 cups (500 mL) frozen green pea and carrot mixtureGarnish: 1/4 cup (60 mL) fresh parsley (optional)


  1. Preheat oven to 400°F (204°C). In a small bowl, mix together corn starch, poultry seasoning, butter, salt and pepper.

  2. In a roasting pan, toss the potatoes and onions in half of the butter mixture.
  3. Rub the other half of this mixture all over the turkey, including under the skin.
  4. Place the turkey on top of the potatoes and onions and pour broth over the potatoes.
  5. Cook for 1 hour or until an internal temperature of 165°F (74°C) has been reached.
  6. Mix in peas and carrots and let cook for an additional 5 minutes.
  7. Remove turkey and set aside. Strain potatoes reserving the pan gravy to use on the turkey and potatoes. Serve and garnish with fresh parsley.