One-Pot Thanksgiving

Name: One-Pot Thanksgiving
Yield: serves 2
Ingredients: Canola oil spray; 1/2 to 3/4 pound turkey tenderloin or boneless breast fillets; Sea salt; 1/3 cup fresh or frozen cranberries; 1/3 cup orange marmalade; 1 teaspoon fresh lemon juice; Dash of freshly ground white or black pepper; 1/3 cup walnuts; 1/4 cup chicken broth; 8 to 10 fresh or frozen pearl onions (about 2 cups); 1 medium sweet potato or yam, cut into 1/4-inch slices; 2 to 4 mushrooms, thickly sliced; 2 cups fresh or frozen cut green beans; 1 sprig fresh sage, or 1/2 teaspoon dried

December 9, 2011

Not everyone wants to cook for an army on the holidays, but there is something about having a traditional holiday meal that evokes a feeling of celebration. This is a great solution to getting the dinner with all the trimmings, yet without spending hours and hours in the kitchen or facing a week of leftovers. Make this any time of year you feel like re-creating these favorite holiday tastes. The turkey, cranberries, and green beans can all be used fresh or frozen (without thawing) with no change in cooking time. Dried cranberries work, too. In a pinch, substitute pulpy orange juice for the orange marmalade. You’ll just end up with more sauce at the bottom of the pot.

Recipe notes

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