One-Pot Thanksgiving
Not everyone wants to cook for an army on the holidays, but there is something about having a traditional holiday meal that evokes a feeling of celebration. This is a great solution to getting the dinner with all the trimmings, yet without spending hours and hours in the kitchen or facing a week of leftovers. Make this any time of year you feel like re-creating these favorite holiday tastes. The turkey, cranberries, and green beans can all be used fresh or frozen (without thawing) with no change in cooking time. Dried cranberries work, too. In a pinch, substitute pulpy orange juice for the orange marmalade. You’ll just end up with more sauce at the bottom of the pot.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Set the turkey in the pot (if using fillets, try not to overlap the pieces), and lightly season with salt.
Step 4
In a food processor or blender, pulse the cranberries until they are in small chunks. Add the marmalade, lemon juice, and pepper and pulse two or three times to mix well. Add the walnuts and the broth and continue to pulse until the walnuts are roughly chopped.
Step 5
Pour about half the cranberry mixture over the turkey. Add the onions, then the sweet potato in a layer and season lightly with salt.
Step 6
Cover with the rest of the cranberry mixture. Top with the mushrooms and green beans, and tuck the sage sprig into a crevice.
Step 7
Cover and bake for 38 minutes, or until 3 minutes after the aroma of a Thanksgiving meal escapes the oven. Spoon the sauce from the bottom of the pot over each serving and serve immediately.
nutrition information
Step 8
Calories: 494
Step 9
Protein: 40g
Step 10
Carbohydrates: 52g
Step 11
Fat: 15g
Step 12
Cholesterol: 79mg
Step 13
Sodium: 275mg
Step 14
Fiber: 7g
