Express Thanksgiving

express thanksgiving 3 la maison

I call it that because it was done in three hours.
We started at six in the afternoon and at nine that night and were seated at the dining table having our quick, last minute, express Thanksgiving dinner. There is always a way to keep the pleasant ritual and family tradition of sharing.

INGREDIENTS

For the Express Turkey:
1 pound of turkey breast, about 3 breast
1 bottle of white wine
6 cloves of garlic, minced
3 carrots
2 apples
2 stalks of celery
1 onion
1 branch of rosemary
worcestershire sauce
sage
thyme
olive oil
pepper
salt

For the Sweet Potato:
a sweet potato
butter
cream
grated ginger
nutmeg
pepper
salt

For the Mushrooms and Pine Nuts Salad
fresh mushrooms
celery
toasted pine nuts
olive oil
balsamic vinegar
dijon mustard
sugar
pepper
salt

Other side dishes for an Express Thanksgiving
Cranberry sauce
Corn cobs
Apple Pie

PREPARATION
Turkey Express
Group the three turkey breasts and tie them with string so they can cook in that form and be cut into slices like a conventional turkey. You can also find the turkeys already tied like this in some supermarkets. Season the turkey breasts with worcestershire sauce, pepper and salt, then rub with olive oil, chopped herbs and crushed garlic. Place on a baking sheet with onion, apples, carrots, sliced celery stalks, and top with a large branch of rosemary. Drizzle everything with a lot of white wine and bake covered with foil for an hour. Continue baking uncovered for two hours or until browned. Be sure to bathe with more wine during the baking process so that the meat is tender and juicy.

For the Gravy
Strain the juices from the already baked turkey, add salt and pepper, dilute a little flour, add more white wine and heat stirring constantly until it takes the right consistency.

Sweet Potato
Boil potatoes in water until soft. Peel and mash with a potato masher until forming a puree. Add a touch of butter, cream, ginger, nutmeg, pepper and salt.

Mushroom Salad with Pine Nuts
Make a vinaigrette with olive oil, balsamic vinegar, a teaspoon of dijon mustard, a touch of sugar, pepper and salt. Slice the mushrooms and celery, add a handful of toasted pine nuts and drizzle the dressing.



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