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    Turkey with Italian Roasted Vegetables

    Source of Recipe

    Pillsbury Casseroles & Slow Cooker Meals

    List of Ingredients

    • 1 lb. fresh turkey tenderloins
    • 1/2 cup purchased Italian salad dressing
    • 2 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
    • 1 medium red or green bell pepper, cut into 8 pieces
    • 1 medium onion, cut into wedges
    • 1 (8-oz.) pkg. fresh whole mushrooms
    • 1/2 teaspoon garlic-pepper blend


    1. Heat oven to 400 F. Line 15X10X1-inch baking pan with foil. Spray foild with nonstick cooking spray.
    2. In large bowl or resealable food storage plastic bag, combine all ingredients; mix well. Remove turkey and vegetables from bowl or bag; place in sprayed foil-lined pan. Discard remaining salad dressing.
    3. Bake at 400 F. for 30 to 40 minutes or until turkey is fork-tender, its juices run clear, and vegetables are tender.

    Final Comments

    4 servings




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