| 1/2 lb Orzo |
2 oz |
$1.25 per pound
|
$0.16 |
| 2 c. Chicken stock, up to 3 |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 2 Tbsp. Extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 Tbsp. Unsalted butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1 x Onion, finely minced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 x Cloves garlic |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 4 stalk celery, finely minced |
1 stalk |
$1.99 per pound
|
$0.18 |
| 1/2 c. Currants |
2 tablespoons |
$3.04 per 10 ounces
|
$0.19 |
| 1/2 c. Pine nuts, lightly toasted |
2 tablespoons |
$6.59 per 2 1/4 ounces
|
$1.74 |
| 1 Tbsp. Fresh thyme, finely minced |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| 1 tsp Fresh rosemary, finely minced |
1/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.02 |
| 1/4 c. Fresh parsley, finely minced Salt and freshly grnd pepper |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1/2 c. Toasted bread crumbs *INGREDIENTS FOR BUTTERFLIED TURKEY BREAST*** |
2 tablespoons |
$1.79 per 15 ounces
|
$0.06 |
| 4 lb Turkey breast, butterflied, up to 5 |
1 lb |
$5.99 per pound
|
$5.99 |
| 2 Tbsp. Unsalted butter, softened Salt and freshly grnd pepper |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$8.97 |
| Total Recipe |
$35.88 |
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