|per 1 serving|
|Fat 23 g||35 %|
|Saturated 7 g
+ Trans 0,1 g
|Cholesterol 140 mg|
|Sodium 700 mg||29 %|
|Carbohydrates 43 g||14 %|
|Fibres 5 g||20 %|
|Sugars 10 g|
|Protein 45 g|
|Vitamin A||8 %|
|Vitamin C||35 %|
|* DV = daily value|
Roast Turkey and Trio of Side Dishes
|Yield : 10 servings||Prep Time: 30 minutes|
|Level : Easy||Cook Time: 5 hours|
- 1 Ready to serve young turkey, about 4 kg
- 1 tin (540 mL) whole beets, drained and diced
- 1 pear, peeled and diced
- 1/2 onion, finely chopped
- 30 mL (2 tbsp.) each: balsamic vinegar and sugar
- 15 mL (1 tbsp.) grated gingerroot
- 6 large yellow-fleshed potatoes, peeled and cubed
- 15 mL (1 tbsp.) butter
- 2 shallots, finely chopped
- 125 mL (1/2 cup) light sour cream
- Chopped parsley, to taste
- 1 acorn squash, unpeeled, washed, halved crosswise, seeded, and cut into 8 slices, each 1 cm (1/2 inch) thick
- 30 mL (2 tbsp.) each: oil and maple syrup
- 2 heads of garlic, halved across the width
- Salt and pepper, to taste
- 30 mL (2 tbsp.) mix of dried fruit and coarsely chopped pumpkin seeds
Preheat oven to 180°C (350°F).
Roast turkey according to package instructions.
Mix beets, pear, onion, vinegar, sugar, and ginger in a saucepan. Season with salt and pepper to taste. Cook over medium heat, covered, for 40 minutes or until somewhat syrupy.
Cook potatoes in a large saucepan of boiling water for 20 minutes, or until tender.
Melt butter over medium heat in a small skillet. Add shallots and cook for 5 minutes, or until translucent.
Drain potatoes and add shallots and buttermilk. Season with salt and pepper to taste. Mash until smooth and creamy. Sprinkle with parsley. Add more buttermilk if needed.
In a bowl, toss sliced squash with oil, maple syrup, and halved heads of garlic. Spread on a non-stick baking sheet. Season with salt and pepper to taste.
Bake in the oven for 20 minutes, or until squash is tender.
Serve turkey with mashed potatoes, beet caviar, and squash slices, sprinkled with a mix of pumpkin seeds and dried fruit.Tip: Use leftover turkey in countless ways: in sandwiches, soups, pasta, Asian dishes, in gravy, in shepherd’s pie, in pot pies, etc.