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Author Notes: After the first cranberries appeared at the market, I decided it was time for a mini Thanksgiving dinner. (It was also Canadian Thanksgiving). So I bought a turkey breast, and a thigh, made some cranberry sauce, some classic stuffing, and some gravy. I'm not a fan of the roasting rack, so I like to take some great veggies to rest the meat on. —bffoodie
- 3 carrots
- 2 small onions
- 1 tablespoon olive oil
- 1 sprig thyme
- 2 delicata squash, split and seeds removed
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 or 2 split turkey breasts, thighs, or combination
- 2 apples
- Pour the olive oil into your roasting pan.
- Trim and cut your carrots into 2-3 inch pieces. Split horizontally and remove seeds from the squash, Peel and cut the onion into quarters. Peel, cut and core the apple into halves.
- Place vegetables into the roasting pan and shake it around a bit to spread the olive oil. Add the sprig of thyme and season with salt and pepper.
- Season the turkey as you would like. Rest the turkey on top of the vegetables. Roast at 325 degrees F. for two hours.
- Remove the turkey, pour off the juices and fat to make your gravy. Enjoy the turkey as part of a turkey dinner or fabulous homemade turkey sandwiches.
- Remove the vegetables from the pan and place them into the blender with some water. For a side, keep the purée thick and add a little more seasoning to taste. For a soup, add some chicken or turkey stock or water until desired consistency is achieved.
- Serve hot with a pinch of fleur de sel and some brioche croutons on top. (as a soup)
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree