So much has gone wrong in 2020 – the dreaded virus, the
wrath of Mother Nature, and the devastation in Artsakh and Armenia.
Despite it all, we must keep our faith, count our blessings, and be thankful for what we have.
As Doug and I celebrate quietly together at home, we will pray that 2021 will bring us a brighter, healthier, more peaceful year.
We wish you and your families a Blessed Thanksgiving!
With all of this in mind, we’re taking an easy approach to our Thanksgiving menu. Doug will prepare the entree on ‘the day’ while I do the sides and dessert – a day ahead.
Recipes follow- except for the cranberry relish.
Turkey Tenderloin with Vegetables and Pan Gravy
Oven Roasted Sweet Potatoes
Green Beans with Almonds
Stonewall Kitchen® Cranberry Relish
Skinny Crustless Pumpkin Pie
Stovetop Turkey Tenderloin with Vegetables and Pan Gravy
- 1 (1½) pkg Butterball turkey tenderloin, (cutcross-wise into 2 even pieces)
- 1/2 large onion (sliced)
- 3 stalks celery (cut into 1/2” pieces)
- 2 md carrots (peeled and cut into 1/2” pieces)
- 8 oz mushrooms (wiped clean and sliced )
- Herbes d’Provence
- salt and pepper (to taste)
- olive oil
- ~1 cup chicken broth
- 2-3 tbsp cornstarch or flour (to thicken gravy)
- In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sautéthe vegetables with a little salt and pepper until they begin to soften andbecome slightly golden. Remove from heat and set aside.
- Unwrap turkey tenderloin and pat dry with paper towels. Cutit into 2 even pieces. Lightly oil each piece and season with salt, pepper, anddry herbs to taste, coating all sides.
- Heat 2-3 Tbsp. olive oil in a 12” non-stick pan onmedium-high heat. When oil begins to shimmer, add the tenderloin pieces and searfor about 3 minutes on each side – without burning! Once browned all over, addabout 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat forabout 20 minutes. Turn the tenderloin pieces and add the sautéed vegetables.Cover, and continue cooking for another 15 or so minutes.
- Using a meat thermometer, check the turkey’s internal temperature.It’s done when it reaches 165°F. Remove the turkey from the pan, place on aplatter and cover with foil so it rests and stays warm.
- Meantime, dissolve 2 to 3 Tbsp. cornstarch in cold wateruntil dissolved. Stir mixture into the skillet with broth and vegetables untilit thickens.
- Cut the tenderloin into slices; arrange on a servingplatter with the vegetables and pan gravy on the side.
Oven Roasted Sweet Potatoes
- 3 lg sweet potatoes (peeled and cut into 1 ½” inch chunks)
- 1 sweet onion (cut into 8 wedges)
- 2 cloves garlic (thinly sliced)
- salt and ground black pepper (to taste)
- 3 tbsp olive oil
- Pomegranate arils and or chopped pecans (optional)
- Preheat oven to 425 degrees F
- In a bowl, mix sweet potatoes, onion wedges, salt, pepper, garlic, and olive oil. Toss to coat. Spread in a lightly oiled shallow roasting pan.
- Roast mixture in preheated oven, turning now and then,until the vegetables are soft and golden brown, about 30 minutes. Adjustseasonings, if necessary.
- Garnish with pomegranate arils and/or chopped pecans, if you wish, beforeserving.
Green Beans with Almonds
- 1 (16oz) package frozen green beans (whole, French cut orregular cut)
- 1/2 cup slivered almonds (pan-toasted)
- 3-4 tbsp butter (cut into small pieces)
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest (optional)
- salt & pepper (to taste)
- In a small skillet over low heat, toast almonds untillightly golden, but not too brown. Remove from skillet and set aside.
- Place beans in a large saucepan and cook according topackage directions until tender-crisp; drain and place in a bowl.
- Stir in butter pieces, lemon juice, zest, if using, and saltand pepper, to taste. Top with toasted almonds just before serving.
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 10 tbsp cold unsalted butter
- 3/4 cup whole milk (add 1-2 tablespoons if needed)
- Heat the oven to 400 degrees. Line a rimmed baking sheetwith parchment paper. In a large bowl, whisk together flour, baking powder,salt and sugar. Using a pastry blender or two knives, cut the butter into theflour mixture until it is the texture of coarse meal with some pea-size pieces.
- Using a fork, stir in the milk until just evenly moistened,adding up to 2 more tablespoons, if necessary, but stopping before the doughgets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) andplace them on the prepared sheets. Bake the biscuits until golden brown and atoothpick inserted into the center comes out with moist crumbs attached, about20 minutes. Serve warm or at room temperature.
‘Skinny’ Crustless Pumpkin Pie
- 15 oz canned pumpkin puree
- 2 tbsp butter (melted)
- 1/2 cup light brown sugar (umpacked)
- 1/2 cup fat free milk
- 2 lg eggs
- 1/2 tsp all spice
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- Preheat oven to 350°F
- Place pumpkin puree in a large bowl. Add melted butter and mix well.
- Using an electric mixer or wire whisk, mix in brown sugar, milk, eggs, cinnamon, allspice, cloves, nutmeg and vanilla. Beat until mixtureis completely smooth.
- Using vegetable spray, lightly coat the bottom of an 8″x8″ baking dish; evenly pour filling into it.
- Bake about 45 to 50 minutes, or until knife inserted incenter comes out clean.
- Serve with whipped cream if you wish.