Skip to main content

Thanksgiving In A Pot


There are several meals this table eats that could be eaten all year round but are not for one reason or another.  Thanksgiving is one of those meals.  Mostly because of the turkey because as you should know by now, this table (mostly me) loves, loves, loves turkey:  BBQ Turkey, leftover white meat turkey cold right out of the fridge, Turkey and Cranberry Panini, sliced turkey dripping in warm gravy, Turkey Salad Sandwiches, and turkey picked right off the bone.

Ever searching for dinners to incorporate more healthy foods like greens, squashes, beans, and peas a recipe for Ground Turkey Sweet Potato Skillet was discovered.  Bright and colorful, lean meat, lots of veggies, one pot meal with cranberries.  Albeit dried, not fresh, but cranberries nonetheless. What was not to love? 

Modifications Made: 
Kale was swapped for fresh chard from the garden.  Reduced sugar cranberries replaced original dried cranberries.  Reduced sugar are just as tasty as the original with half the sugar.  Really, one can always reduce their sugar intake and these are a perfect way to add a tangy sweet with added sugar.

Scaled for Likability: Great
An immediate T&T recipe winner tonight.  The next time this dish is made, chard stems would be added while the turkey is browning to offer a more fibrous layer to the meals healthy complex.  Kale or mustard greens would have been equally as good instead of chard but spinach would not hold up to the texture level of the ingredients.  Fresh cranberries might have added a nice brightness to the meal but they may have been too delicate to handle the ground meat and sweet potato chunks.  Sweet potato could have been swapped for butternut squash for a softer starch.  Purple sweet potatoes mixed with butternut squash would have been great, too.   This one pot meal was served over buttered white rice but would have been even better with wild rice or quinoa.

So good, so healthy, even with the cranberries, so versatile.  All the yummy flavors of Thanksgiving served up in one pot year round.  A true winner has been born.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi