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Dutch Oven French Onion Turkey

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Total Time (minutes)
60
Difficulty
2
Servings
4
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 233
Nutrients

Nutrition Facts

3 ounces turkey, 2 tablespoons sauce, 1 tablespoon breadcrumbs, 2½ tablespoons onions

Amount per serving
Calories 233 Calories from fat: 62
% Daily Value*
Fat 7 g 9 %
Saturated 1 g 6 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 3 g %
Cholesterol 74 mg 25 %
Sodium 397 mg 17 %
Potassium 375 mg 8 %
Carbohydrate 11 g 4 %
Fiber 2 g 5 %
Sugars 4 g
Protein 30 g
Vitamin A 2 %
Vitamin C 6 %
Calcium 4 %
Iron 6 %
Vitamin E 4 %
Thiamin 6 %
Vitamin B6 50 %
Phosphorus 20 %
Magnesium 10 %
Manganese 8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 boneless, skinless turkey breast, thawed if necessary (about 2 pounds)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons canola oil
  • 1 cup white whole wheat flour
  • 2 large DOLE® Yellow Onions, julienned
  • 1 pinch baking soda
  • 2 cups less-sodium chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons whole wheat breadcrumbs
  • Nonstick cooking spray
  • 1 tablespoon finely chopped fresh Italian parsley

Directions

  1. Sprinkle turkey with salt and pepper. Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add turkey; cook 4 minutes or until browned, turning once. Transfer turkey to a plate; reduce heat to medium. Add onions and baking soda; cook 20 minutes or until onions are golden brown, stirring frequently.
  2. Add turkey and broth; heat to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 25 minutes or until internal temperature of turkey reaches 165°F. Transfer turkey to cutting board; loosely tent with foil and let stand 10 minutes before slicing.
  3. Preheat broiler to high. Stir cheese and breadcrumbs in a small bowl. Makes about ¼ cup.
  4. Cut turkey crosswise in half; cut half into ½-inch-thick slices and transfer to a 2-quart baking dish. Sprinkle sliced turkey with breadcrumb mixture and spray with cooking spray; broil 2 minutes or until lightly browned. Serve sliced turkey drizzled with cooking juices topped with 2/3 cup caramelized onions and sprinkled with parsley. Wrap remaining turkey and caramelized onions with foil and refrigerate up to 2 days; use in the French Onion Turkey Bistro Sandwiches recipe.

Chef Tips:
Adding baking soda while the onions are cooking helps expedite the caramelization process.

A "slurry" (a mixture of equal parts cornstarch and cold water) can be used to thicken the remaining cooking liquid in the Dutch oven, if desired. After transferring the turkey to the cutting board, strain the onions through a fine-mesh strainer into a medium bowl and return the liquid to the Dutch oven. Heat to a boil over medium-high heat. Whisk 1 tablespoon cornstarch and 1 tablespoon water until the cornstarch is dissolved. Add the cornstarch mixture to the Dutch oven and heat to a boil; boil for 1 minute or until the liquid is thickened, whisking constantly.

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Dutch Oven French Onion Turkey Prep Time:10 minutes Cook time:60 minutes Serves: 4
Nutrition facts: 233 Calories, 7 grams fat
Ingredients: 1 boneless, skinless turkey breast, thawed if necessary (about 2 pounds), ½ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons canola oil, 1 cup white whole wheat flour, 2 large DOLE® Yellow Onions, julienned, 1 pinch baking soda, 2 cups less-sodium chicken broth, 2 tablespoons grated Parmesan cheese, 2 tablespoons whole wheat breadcrumbs , Nonstick cooking spray, 1 tablespoon finely chopped fresh Italian parsley, Directions:Sprinkleturkey with salt and pepper. Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add turkey; cook 4 minutes or until browned, turning once. Transfer turkey to a plate; reduce heat to medium. Add onions and baking soda; cook 20 minutes or until onions are golden brown, stirring frequently.
Addturkey and broth; heat to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 25 minutes or until internal temperature of turkey reaches 165°F. Transfer turkey to cutting board; loosely tent with foil and let stand 10 minutes before slicing.
Preheatbroiler to high. Stir cheese and breadcrumbs in a small bowl. Makes about ¼ cup.
Cutturkey crosswise in half; cut half into ½-inch-thick slices and transfer to a 2-quart baking dish. Sprinkle sliced turkey with breadcrumb mixture and spray with cooking spray; broil 2 minutes or until lightly browned. Serve sliced turkey drizzled with cooking juices topped with 2/3 cup caramelized onions and sprinkled with parsley. Wrap remaining turkey and caramelized onions with foil and refrigerate up to 2 days; use in the French Onion Turkey Bistro Sandwiches recipe.
Chef Tips:
Adding baking soda while the onions are cooking helps expedite the caramelization process.

A "slurry" (a mixture of equal parts cornstarch and cold water) can be used to thicken the remaining cooking liquid in the Dutch oven, if desired. After transferring the turkey to the cutting board, strain the onions through a fine-mesh strainer into a medium bowl and return the liquid to the Dutch oven. Heat to a boil over medium-high heat. Whisk 1 tablespoon cornstarch and 1 tablespoon water until the cornstarch is dissolved. Add the cornstarch mixture to the Dutch oven and heat to a boil; boil for 1 minute or until the liquid is thickened, whisking constantly.