If you want to see the true embodiment of ecstatic gratitude this Thanksgiving, put this fido-friendly feast out before your best furry friend(s). Essentially a far simpler version of the traditional Thanksgiving menu, this turkey and veggie plate is a special occasion treat that can easily be whipped up with the ingredients you already have on hand for the human version.
2 cups Brussels sprouts, halved
1 Tbsp. olive oil
1/4 tsp. table salt
2/3 cup dried cranberries
2 cups chopped carrots (from 5 to 6 carrots)
3 1/2 cups organic chicken broth, divided
2 sweet potatoes, baked and peeled
1 1/2 Tbsp. turkey pan drippings or olive oil
2 Tbsp. all-purpose flour
2 Tbsp. chopped mixed fresh herbs (such as sage, thyme, and parsley)
1 lb. roast turkey breast, cut into 1-in. pieces
How to Make It
Preheat oven to 425°F. Toss together Brussels sprouts, oil, and salt on a small rimmed baking sheet. Roast in preheated oven until golden brown and tender, about 15 minutes. Add cranberries, and toss to combine.
Combine carrots and 1 1/2 cups of the broth in a small saucepan; bring to a boil over medium. Reduce heat to medium-low, and simmer until carrots are soft and liquid is reduced to about 2 tablespoons, 12 to 15 minutes.
Transfer carrot mixture to a medium bowl. Add sweet potatoes, and mash until slightly chunky.
Heat turkey pan drippings in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in remaining 2 cups broth, and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened, about 5 minutes. Remove from heat, and stir in herbs. Cover to keep warm.
Divide turkey, Brussels sprout mixture, and carrot mixture among desired number of plates. Pour gravy evenly over turkey. Serve immediately.
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