Thursday, February 11, 2010

Thanksgiving, Part Two

We had a delicious Thanksgiving dinner in November, but my brother-in-law, sister-in-law, and new nephew couldn't make it in for the holiday. Fast forward a few months and they packed up the baby and headed east for a visit.

I decided to make them a Thanksgiving dinner to make up for their missed meal. With a smaller crowd, it was a little easier to get everything cooked and ready in just a few hours. I scaled back the menu (only 4 components instead of 8+).


To start, I whipped up a quick and easy mustard-dill white bean dip served with veggies and pita crackers. The menu for dinner was my grandmother's southern style dressing (stuffing), roasted ginger-maple root vegetables, cranberry sauce, and roasted turkey breast. To the dismay of my guests, I didn't have time to make the pumpkin and pecan pies from Thanksgiving. Instead, I made a tasty apple crisp with a recipe from my friend Megan over at Delicious Dishings.

When I make turkey breast, I usually like to flavor it with orange juice and fresh orange slices. For this version, I decided to use the blood orange marmalade I picked up at the winter farmer's market. I also used the marmalade to make a quick gravy.

This was a manageable meal to make on the weekend. The turkey and stuffing cook at the same temperature. The vegetables can be cooked first, and then reheated just before serving. Here are the recipes for you to try:

Mustard-Dill White Bean Dip
2 cans cannellini beans, drained and rinsed
2 cloves garlic, peeled (more if you like it strong!)
2 tablespoons prepared mustard-dill sauce (or, Dijon mustard + dill)
1/4 - 1/2 cup olive oil
Salt and pepper to taste

Place garlic, beans, and mustard-dill sauce into a food processor
Pulse and stream in olive oil until desired consistency
You can serve immediately, or let chill for at least an hour to let the flavors develop

Roasted Turkey Breast with Blood Orange Gravy

Printable Recipes


2 turkey breasts, skin on
1/4 cup blood orange marmalade
1 tablespoon poultry seasoning (or sage & thyme)
Salt and Pepper
Olive Oil

Preheat oven to 350 degrees
Rinse and pat the turkey breasts dry
Cut 1" slits across the top of the breast into the skin with a small paring knife
Using your hands, rub marmalade into all the slits
Using your hands, rub olive oil all over the turkey breasts, making sure to coat well
Sprinkle salt, pepper, and poultry seasoning over the turkey breasts
Place the breasts into a foil-lined roasting pan
Cook uncovered at 350 degrees for about 15 minutes per pound, or until the internal temperature reaches 170 degrees (use a meat thermometer)
Remove from the oven and let rest for 20 minutes before slicing

Quick Blood Orange Gravy
2 cups low-sodium chicken broth
2-3 tablespoons blood orange marmalade
Pan drippings from roasting pan

Pour all ingredients into a small sauce pan over medium-high heat
Bring to a boil and cook for about 5-8 minutes until marmalade has dissolved
Serve hot

Marilyn's Southern Style Dressing
Makes 1 9"x13" pan (enough for 2, 4, or 6 depending on the crowd)

1 loaf sandwich bread (I used whole-wheat potato, challah is the best)
1 stick of butter, melted
2-3 medium yellow onions, diced
1 cup celery, chopped
1 cup carrot, chopped
4 eggs, lightly beaten
1 cup low-sodium chicken broth
1.5 tablespoons poultry seasoning
Black pepper to taste

Preheat oven to 350 degrees
Melt butter in a large bowl in the microwave on high for 3 minutes
Add celery and carrots to the bowl and mix, microwave on high for 10 minutes
Add seasoning and mix well
Cube bread into a large bowl (you can cut or tear by hand)
Add vegetables, eggs, and chicken broth to the bread and mix gently
Pour into 9"x13" pan and spread evenly
Dot the top with pats of butter
Bake uncovered for 1.5 hours, basting with chicken stock for the last half hour
Serve hot


Roasted Maple-Ginger Root Vegetables
Adapted from Food and Wine Magazine

1 butternut squash, peeled and cut into 1 inch cubes
2 sweet potatoes, peeled and cut into 1 inch cubes
4 parsnips, peeled and cut into 1 inch cubes
1/2 cup olive oil
1/4 teaspoon grated nutmeg
2 tablespoons minced ginger
1/3 cup maple syrup
1 cup pecans
Salt and Pepper
(I also threw in a few sprigs of rosemary)

Preheat the oven to 425 degrees
Spread the pecans on a baking sheet and toast for 2-3 minutes (be careful not to burn them)
Remove from the oven and set aside
Toss the vegetables with the olive oil, nutmeg, and salt and pepper
Spread in a single on a large baking sheet (or 2)
Roast for 30 minutes until just starting to brown
Sprinkle with ginger, maple syrup, and pecans
Continue to roast for about 20 minutes
Serve immediately, or reheat for a few minutes before serving


Apple Crisp
For the full recipe, click over to Delicious Dishings. Megan made cute mini-crisps in a number of small baking dishes. I used one large casserole dish for easy cleaning. I followed her recipe (but forgot the vanilla and orange juice by mistake). It was scrumptious and a perfect ending to a great dinner!

4 comments:

  1. I won't be eating turkey this Thanksgiving because not only do I love and respect animals, but two years ago on Thanksgiving, I took the pledge to be vegetarian and haven't eaten meat since. It's by far one of the best things that I've done and I've even converted a few of my friends! I celebrate my vegetarianism each year by being 100% cruelty free.

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  2. Looks like a fabulous meal! I'm glad you enjoyed the apple crisp. I think the orange juice gives it a little more flavor so you might like it even more if you add that in next time.:o) Those root vegetables look so tasty!

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  3. Looks yummy as always Lara! I always forget about turkey when it isn't thanksgiving - but a turkey breast is a great idea for a weekend dinner....and leftovers are great for sandwiches during the week!

    Also, your in-laws are very lucky to have you to cook for them! such a thoughtful meal.

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  4. I won't be eating turkey this Thanksgiving because not only do I love and respect animals, but two years ago on Thanksgiving, I took the pledge to be vegetarian and haven't eaten meat since. It's by far one of the best things that I've done and I've even converted a few of my friends! I celebrate my vegetarianism each year by being 100% cruelty free.

    ReplyDelete

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