By Lori Powell
It’s wonderful to have a long table laden with friends and tons of food to devour at Thanksgiving, but after you have attended or hosted many of these wonders over the years it’s nice sometimes to just have a peaceful, intimate reflection with a close friend or significant other.
So here is a menu geared for simplicity and allowing you to have the time to actually relax and reflect on the many, many things to be thankful for including, possibly, this menu….
Herb and Lemon Roasted Turkey Breast
Prep: 5 minutes Cook: 1 hour
one 3-pound bone-in turkey breast (half breast)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 lemon slices
8 fresh sage leaves
6 fresh thyme sprigs
2 tablespoons olive oil
Preheat oven to 400F. Rinse turkey and pat dry. Place on a small heavy shallow baking pan lined with foil and season all over with salt and pepper.
Place 4 lemons and 4 sage leaves evenly under the skin of the turkey. Place remaining lemons and half of thyme under turkey and lay on top remaining herbs. Drizzle all over with olive oil and roast in lower third of oven until skin is golden brown and an instant read thermometer inserted into thickest part of turkey (do not touch bone) registers 165F and juices run clear when pierced, about 1 hour.
Transfer to a cutting board and let stand, loosely covered with foil, for at least 15 minutes before carving. Drizzle with pan juices, if desired.
TIPS: Add other aromatic fresh herbs such as tarragon and rosemary.
Oven-Roasted Butternut Squash with Rosemary
Prep: 5 minutes Cook: 30 minutes
1 package (20-ounces) peeled and cubed butternut squash
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Salt and pepper to taste
Preheat oven to 400F. Toss together the above ingredients on a large heavy shallow baking pan lined with foil.
Roast in upper third of oven (turkey will be on the lower third), stirring occasionally, until golden brown and tender, 30 to 40 minutes.
TIPS: If roasting with turkey switch position of pans if squash is browning too much on top. If roasting the squash separately, roast in middle of the oven.
Sauteed Brussel Sprouts and Red Onions with Bacon
Prep: 7 minutes Cook: 17 minutes
3 slices bacon, chopped
1 package (9 ounces) Brussels sprouts, quartered
1 tablespoon olive oil if needed
1 tablespoon unsalted butter
1 small red onion, chopped
Cook bacon in a heavy medium skillet over moderate heat, stirring, until crisp, about 4 minutes. Transfer to paper towels to drain and reserve.
Cook sprouts in the fat remaining in the skillet, over moderate heat, covered, stirring occasionally, until crisp tender, about 5 minutes. Remove lid (add additional oil if needed) and continue to cook until, sprouts are browned and tender, about another 4 minutes. Add butter and onions and continue to cook, stirring, until onions are tender, about 4 minutes more.
Transfer to a serving bowl and top with reserved bacon.
TIPS: Add toasted pecans to give extra crunch and meatiness.
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