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Roast Turkey and Trio of Side Dishes

Prep Time
30 mins
Total Time
5 mins
Serves
10

Ingredients

1
turkey
540
beet(s)
ml
1
pear(s)
1/2
onion(s)
30
balsamic vinegar
ml
30
sugar
ml
15
ginger
ml
6
yellow-fleshed potatoes
15
butter
ml
2
shallot(s)
125
sour cream
ml
To taste,
parsley
1
acorn squash
30
oil
ml
30
maple syrup
ml
2
garlic
head(s)
To taste,
salt and pepper
30
mix of dried fruit
ml
30
pumpkin seeds
ml

Directions

Step 1
Preheat oven to 180°C (350°F).
Step 2
Roast turkey according to package instructions.
Step 3
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.
Step 4
Cook potatoes in a large saucepan of boiling water for 20 minutes, or until tender.
Step 5
Melt butter over medium heat in a small skillet. Add shallots and cook for 5 minutes, or until translucent.
Step 6
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.
Step 7
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.
Step 8
Bake in the oven for 20 minutes, or until squash is tender.
Step 9
Serve turkey with mashed potatoes, beet caviar, and squash slices, sprinkled with a mix of pumpkin seeds and dried fruit.