If you want to add a flavorful twist on a Thanksgiving favorite, look no further. The smaller turkey portions make this main dish easy to cook. Plus, if you buy organic turkey breast, you can make this recipe even healthier. Unfortunately, this recipe only serves two. If you want to serve the family, plan on quadrupling the ingredients.
- 1 tablespoon olive oil, plus more for pan
- 1 cup chopped flat-leaf parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon lemon zest
- 2 boneless, skinless turkey breasts (about 1 pound each)
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and brush with oil.
- In a small bowl, combine parsley, garlic, sage, lemon zest and olive oil, then stir to combine. Add a pinch of salt and pepper to taste. Set aside.
- Lay turkey breast flat on a cutting board, smooth side facing up. Lay a knife (a large one works best) parallel to the board and against breast center. Slice lengthwise, essentially cutting breast in half to make it flatter. But don’t cut all the way through— leave the other long side attached so you can open it like a book and lay it flat.
- Spread half the herb mixture on each breast. Spread over 3/4 of the flattened breasts.
- Starting at the side of the breast with the filling, roll breast lengthwise and place on the prepared baking sheet seam side down. If you’re worried about the breast falling apart, try tying it together with kitchen twine or securing the seam with toothpicks. Brush tops of breasts with oil and sprinkle with salt and pepper.
- Bake for 40 to 50 minutes or until the center temperature reads 165 degrees. No thermometer? Just make sure meat is fully cooked and showing no pink.
- To serve, slice at a diagonal to show the awesome swirl.
Your anti-veggie guests won’t even realize that this salad’s base is entirely Brussels sprouts. Packed with vitamin C and potassium, this slaw is much healthier than a traditional coleslaw. This recipe serves four, but it won’t take you that much more time if you need to prepare if you need to double the servings if you have the help of a food processor.
- 1 pound Brussels sprouts
- ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- ⅓ cup tart dried cherries or cranberries, chopped
- ⅓ cup finely shredded Parmesan cheese
Honey mustard dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- ¼ teaspoon sea salt
- Shred the sprouts. First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.
If you’ve had the same (possibly canned) cranberry sauce year after year, it might be time for a fresher Thanksgiving staple. Plus, it only takes around 10 minutes to prepare. To make the most of your time, make a few batches the day before and let them cool out in the fridge until you’re ready to serve the feast.
- ¾ cup sugar (you can also go sans sugar to make this dish healthier)
- 1 cup water
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- ½ cup dried tart cherries
- 1 12-ounce package of fresh or frozen cranberries
- 2/3 chopped walnuts, toasted
- ½ teaspoon freshly grated orange zest
- Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.
- Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.