Hungry for Thanksgiving dinner, but don’t want all the fuss?  Here’s a great way to bring all that wonderful dinner to the table in just one pot.

You can use frozen leftover turkey if you wish without needing to thaw it ahead of time.  Go ahead and use dried cranberries if you need to and substitute orange juice instead of the marmalade if you’d like. And, if sweet potatoes aren’t a big part of your traditional turkey dinner, go ahead and substitute white russets or Yukon Gold potatoes.  You’ll end up with all those wonderful flavors you know and love.

1 lb. boneless turkey breast
1/4 t of salt
2/3 C of frozen cranberries
2/3 C of orange marmalade
1 t of lemon juice
1/8 t of black pepper
1/2 C of walnuts, chopped
1/2 C of turkey or chicken broth
2 C of pearl onions
1 large sweet potato cut in 1/4 inch slices
3 C of frozen cut green beans
1 t of dried sage

Preset the oven temperature to 450 degrees and allow the oven to preheat.
Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.
Place the turkey breast into the bottom of the pot and sprinkle the top evenly with the salt.
If you are using whole cranberries, place the cranberries into the blender and blend until smaller chunks.
Add in the marmalade (or orange juice), lemon juice and pepper and pulse a couple of times to mix. (don’t puree)
Pour half of the mixture over the top of the turkey and sprinkle half the walnuts over.
Add the onions and sweet potato slices.
Pour the remaining cranberry sauce over the top of the onions and potatoes, and sprinkle the remaining walnuts over the top.
Spread the green beans over the top and sprinkle with the sage.
Cover and bake 35 to 40 minutes or until the turkey is cooked through.
Spoon the sauce over each serving.

Makes 4 servings

This entry was posted on Thursday, February 4th, 2010 at 6:57 am and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.