In anticipation of Thanksgiving, we’ve selected seasonal recipes that are sure to have your family clamoring for seconds.
No-Fail Turkey Roast
By Naomi Ross
Yields 6 servings
It doesn’t have to be fancy to be tasty; it just has to be cooked right. Basic spices will enhance this perfectly moist turkey breast.
1 (2½-3lb) white meat turkey roast (boneless breast with skin)
2 tablespoons white wine
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1¼ teaspoons paprika
¾ teaspoon thyme
1 tablespoon honey
1. Preheat oven to 450°F.
2. Place turkey roast in a medium roasting pan skin-side up.
3. Combine all remaining ingredients in a small bowl, whisking until well blended. Rub mixture evenly all over roast to coat.
4. Roast uncovered for 25 minutes. Reduce heat to 350°F. Cover with foil (and insert meat thermometer probe). Continue to roast until turkey’s internal temperature reaches 160°F. Remove from oven and tent foil over turkey, allowing it to rest for 15-20 minutes before slicing.
5. To serve, remove netting, slice and place on platter. Drizzle pan juices over sliced turkey.
Cook’s Note: The internal temperature of the roast will continue to rise by 5-8 degrees after it is removed from the oven—this is called “carry-over cooking.”
This recipe appeared in the spring 2020 issue.
Rolled Stuffed Turkey Breast
Adapted from Norene’s Healthy Kitchen (Whitecap, 2007)
Yields 10 servings
This rolled-up roast tastes terrific and can be made a day ahead. The vegetable stuffing makes a beautiful pinwheel effect that will dazzle your guests.
1 tablespoon olive oil
2 medium onions
1/2 cup chopped red bell pepper
2 1/2 cups coarsely chopped mushrooms
2 or 3 large cloves garlic (about 2 teaspoons minced)
1 package (10 ounces/300 grams) frozen chopped spinach, thawed and squeezed dry
1 teaspoon grated orange rind
1 tablespoon orange juice
3 tablespoons finely chopped fresh basil (or 1 teaspoon dried)
Salt and freshly ground black pepper
2 medium onions, chopped
1 boneless, skinless turkey breast (about 4 pounds/1.8 kilograms)
2 cloves garlic, minced (about 1 teaspoon)
Salt, pepper and paprika
1/2 teaspoon each dried basil and thyme
3 tablespoons apple, orange or mango juice
3 tablespoons balsamic or apple cider vinegar
2 tablespoons extra virgin olive oil
1. In a large nonstick skillet, heat the oil on medium heat. Add the onions and sauté 4-5 minutes or until tender.
2. Stir in the red pepper, mushrooms and garlic; sauté 5 minutes longer, stirring occasionally. If the mixture begins to stick, add a little water.
3. Stir in the spinach and cook for 2-3 minutes, or until most of the moisture has disappeared.
4. Remove from heat and add the orange rind, juice, basil, salt and pepper. Let mixture cool before using (stuffing can be made up to a day in advance and refrigerated).
5. Spray a large roasting pan with cooking spray. Spread chopped onions at the bottom of the pan.
6. Butterfly the turkey breast by slicing it almost in half horizontally, leaving it hinged on one side so that it opens flat like a book. Cover with plastic wrap; pound lightly and flatten to 1/2 inch thick. Rub on both sides with garlic and seasonings.
7. Spread stuffing mixture on the turkey breast within 1 inch of the edges. Starting at the narrow end, roll up tightly. Tie with string in several places, about 3 inches apart. Place in prepared pan.
8. In a measuring cup, combine the juice, vinegar and olive oil with additional salt and pepper; mix well. Pour the mixture over the turkey, turning to coat it on all sides. Cover with foil and marinate the turkey in the refrigerator for at least 1 hour or up to 2 days, basting occasionally. Remove from the refrigerator about 1/2 hour before cooking.
9. Preheat the oven to 350°F. Roast the turkey, covered, calculating 25-30 minutes per pound. Total cooking time will be about 2 hours. Uncover the last half hour of cooking and baste occasionally. When done, a meat thermometer should register an internal temperature of 165-170°F and juices will run clear when turkey is pierced.
10. Let stand, covered loosely with foil, for 15 minutes for easier slicing. Slice the turkey thinly, making a pinwheel effect. Serve with pan juices.
Keep it Juicy: Turkey breast will stay tender and juicy when the internal temperature does not exceed 170°F on a meat thermometer.
Do-Ahead: Prepare and cook the turkey as directed. Wrap in foil and refrigerate overnight. Reheat, loosely covered, at 350°F for 25-30 minutes. To serve: carve into 1/2-inch slices and arrange the overlapping slices on a serving platter. Serve with pan juices. Keeps for up to 2 days in the refrigerator; reheats well; freezes well.
Variation: Instead of rolling the turkey breast with the stuffing, buy a boneless turkey breast with the skin attached (this is called Turkey London Broil). Spread the stuffing just under the skin. Cooking time will be about 25 minutes per pound.
Versatile: Packed with phytonutrients, vitamins and flavor, the stuffing is also excellent for chicken breast, meat loaf or a large salmon fillet. Leftovers make a terrific omelet filling.
This recipe appeared in the fall 2015 issue.
Roasted Squash With Red Onion & Pears
Adapted from The Silver Platter: Simple to Spectacular
by Daniella Silver and Norene Gilletz (Mesorah, 2015)
Yields 8 servings
This unique combo of squash and roasted pears brings something new to the table. A perfect partner to roast chicken or brisket, this scrumptious veggie side dish is always well received. As an added bonus, it’s gluten-free and perfect for the vegetarians. Simply spectacular, simply delicious!
2 large delicata squash (about 1 pound/500 grams each)*
1 large red onion, halved and sliced
4 firm ripe pears (e.g., Bosc), cored, cut into wedges (do not peel)
2 tablespoons olive oil
3 tablespoons brown sugar or honey
1 teaspoon sweet paprika
Freshly ground black pepper
1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise and scoop out the seeds. Cut squash crosswise into 1/4-inch slices to form half-moons.
3. In a large bowl, combine squash with onion and pears. Drizzle with olive oil; sprinkle with brown sugar, paprika, salt and pepper. Stir gently.
4. Spread mixture in a single layer on prepared baking sheet.
5. Roast, uncovered, for about 30-35 minutes, just until tender, turning squash, onion and pears once or twice during cooking.
6. Transfer to a serving platter. Serve hot or at room temperature.
Note: Do not freeze. Reheats well.
*If you can’t find delicata squash, substitute acorn squash.
This recipe appeared in the fall 2015 issue.
Broccoli and Sweet Potato Soup
Yields 10 servings
This scrumptious soup is a winner! Carrots, broccoli and sweet potatoes are excellent sources of beta carotene. It can be made either dairy or pareve.
2 tablespoons canola oil
2 large onions, chopped
2 stalks celery, chopped
3 or 4 medium carrots, chopped
1 bunch fresh broccoli (about 4 cups, cut) or 3 cups frozen broccoli
2 medium potatoes, peeled and cut
2 medium sweet potatoes, peeled and cut
7 cups vegetable broth or water
1/2 cup chopped fresh flat-leaf parsley (or 1 tablespoon dried)
2 tablespoons fresh basil or dill, chopped (or 2 teaspoons dried)
1 cup additional water (or use milk, soy or rice milk)
1 teaspoon margarine or butter
Salt and pepper to taste
1. Heat oil on medium heat in a large heavy-bottomed soup pot. Add onions and celery and sauté for 5 to 7 minutes, until softened. If necessary, add a little water to prevent burning.
2. Add carrots. Cook 3 to 4 minutes longer, stirring occasionally.
3. Add broccoli, potatoes, sweet potatoes and broth.
4. Bring to a boil, reduce heat and let simmer for 20 to 25 minutes. Add parsley and basil.
5. Cool slightly. Using an immersion blender or food processor, puree part or all of the soup until it reaches the desired texture. Stir in water or milk and margarine. Season to taste.
Note: Freezes well.
This recipe appeared in the winter 2012 issue.
Autumn Vegetable Soup
Yields 8 to 10 servings
This scrumptious soup from Valerie Kanter of Chicago is wonderful any time of year. Her family loves it, especially her children who devour two or three bowlfuls at one sitting.
2 tablespoons olive oil
1 large onion, chopped
2 to 3 stalks celery, chopped
6 medium carrots (1 pound), peeled and chopped
3 medium sweet potatoes, peeled and cut in chunks
1 medium butternut or acorn squash, peeled and cut in chunks (about 5 cups)
1 cup sliced mushrooms
2 medium zucchinis, cut in chunks
10 cups water
4 to 6 bay leaves
1 tablespoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 clove garlic (about 1 teaspoon minced)
1. Heat oil in a large soup pot on medium heat. Sauté onion, celery, and carrots for 5 minutes or until vegetables are tender, stirring occasionally. (To cook it in the slow cooker, see method and cooking times, below.)
2. Add sweet potatoes, squash, mushrooms, and zucchinis; mix well.
3. Add water, bay leaves, salt, and pepper, and bring to a boil. Reduce heat to low and simmer, partially covered, for 2 hours, stirring occasionally. If the soup becomes too thick, add a little more water. Remove bay leaves and discard.
4. Using a potato masher, coarsely mash the vegetables while still in the pot, leaving the soup somewhat chunky. Stir in the dill, parsley, and garlic. Serve hot.
Keeps up to 3 to 4 days in the refrigerator; reheats and/or freezes well.
Slow-Cooker Method: At the end of step 1, combine all ingredients in the insert of a slow cooker. Cook on low for 8 hours, or 4 hours on high.
Short Cuts: To make it easier to cut a squash, slash the tough outer skin in several places with a sharp knife. Microwave it, uncovered, on high for 4 to 5 minutes. Cool for 5 minutes, and then cut it in half or in large pieces. Remove the seeds and stringy fibers—an ice-cream scoop works perfectly.
This recipe appeared in the fall 2011 issue.