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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
Beet Caviar
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15 mL (1 tbsp.) grated gingerroot
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30 mL (2 tbsp.) balsamic vinegar
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30 ml (2 tbsp.) sugar
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1/2 onion, finely chopped
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1 Bosc pear, peeled and diced
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1 tin (540 mL) whole beets, drained and diced
Maple Squash
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1 acorn squash, unpeeled, washed, halved crosswise, seeded, and cut into 8 slices, each 1 cm (1/2 inch) thick
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30 mL (2 tbsp.) oil
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30 mL (2 tbsp.) maple syrup
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2 heads of garlic, halved across the width
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To taste, salt and pepper
Turkey
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1 Exceldor “Freezer to Oven” seasoned young turkey, about 4 kg
Topping
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30 mL (2 tbsp.) mix of dried fruit and coarsely chopped pumpkin seeds
Mashed Potatoes
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To taste, chopped parsley
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125 mL (1/2 cup) buttermilk or light sour cream
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Directions
- Preheat oven to 180°C (350°F).
- Roast turkey according to package instructions.
Beet Caviar
- 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.
Mashed Potatoes
- 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.
Maple Squash
- 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.
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