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 (store-bought) cranberry relish.
Turkey Tenderloin with Vegetables and Pan Gravy Oven Roasted Sweet Potatoes Green Beans with Almonds Stonewall Kitchen® Cranberry Relish Drop Biscuits Skinny Crustless Pumpkin Pie
Stovetop Turkey Tenderloin with Vegetables and Pan Gravy
Course Main Course
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4people
Ingredients
1 (1½)pkgButterball turkey tenderloin, cut cross-wise into 2 even pieces
1/2largeonionsliced
3stalkscelerycut into 1/2” pieces
2mdcarrotspeeled and cut into 1/2” pieces
8ozmushroomswiped clean and sliced
Herbes d’Provenceto taste
salt and pepperto taste
olive oil
~1cupchicken broth
2-3tbspcornstarch or flourto thicken gravy
Instructions
In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sauté the vegetables with a little salt and pepper until they begin to soften and become 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, and dry herbs to taste, coating all sides.
Heat 2-3 Tbsp. olive oil in a 12” non-stick pan on medium-high heat. When oil begins to shimmer, add the tenderloin pieces and sear for about 3 minutes on each side – without burning! Once browned all over, add about 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat for about 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 water until dissolved. Stir mixture into the skillet with broth and vegetables until it thickens.
Cut the tenderloin into slices; arrange on a serving platter with the vegetables and pan gravy on the side.
3lgsweet potatoes peeled and cut into 1 ½” inch chunks
1sweet onioncut into 8 wedges
2clovesgarlicthinly sliced
salt and ground black pepperto taste
3tbspolive oil
Garnish
Pomegranate arils and or chopped pecansoptional
Instructions
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. Adjust seasonings, if necessary.
Garnish with pomegranate arils and/or chopped pecans, if you wish, before serving.
Recipe by Samantha Seneviratne for New York Times | photo credit: Craig Lee for The New York Times
Course Side Dish
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8biscuits
Ingredients
2cupsall-purpose flour
1tbspbaking powder
1tspkosher salt
1tspgranulated sugar
10tbspcold unsalted butter
3/4cupwhole milkadd 1-2 tablespoons if needed
Instructions
Heat the oven to 400 degrees. Line a rimmed baking sheet with 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 the flour 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 dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about20 minutes. Serve warm or at room temperature.
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 mixture is 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 in center comes out clean.
View Comments
We will be having a quiet party of 3 Thanksgiving and green beans with almonds is on our menu as well. Happy Thanksgiving Robyn and Doug.
Happy Thanksgiving to you and your family!
Happy Thanksgiving. I have loved so much reading your recipes and stories this year. It's been a bright spot for me.
Thank you; I appreciate that. Happy Thanksgiving!