So it all started with tons and tons of turnip! Yup apparently no one likes'em but I have always liked them. Called "gyante mula" (small radish) in Nepali, these were not so gyante! Take a looksee...
...whaat?...
Other veggies she gave me were sweet potatoes, cabbage, butternut squash, kale (next post on those) and of course turnips! So my menu for Friendsgiving:
- Sweet potato hash (with turnips and hot Italian style turkey sausage)
- Stuffing
- Stuffed turkey breast
- Rumbledethumps (Scottish cabbage and potato mash)
- Gravy
- Berry sauce
Most of the recipes are mine except for rumbledethumps. I googled that so please do so too :). And here are the rest:
Sweet Potato Hash
Ingredients:
Sweet potatoes (boiled and cubed fine) 2
Small potatoes (boiled and cubed fine) 3 tiny ones
Turkey sausage 3
Turnip - 1 small or half of medium. Cubed fine
Salt and pepper
Thyme (2 sprigs) and rosemary (1 sprig chopped finely)
What I did: Add about 1 tsp oil and brown the sausage (casing removed). Remove from pan, add additional oil and add turnip and deglaze pan with wine (I had some in the fridge but use water or stock... Whatever u got) and some water. Turnips take a while to cook so after abt 15 mins when they are soft and water dries, move them to the sides so that there is a well in the middle. Add oil, add thyme and rosemary and add onions and sauté until translucent. Add garlic and cook for 2 mins and then add the boiled veggies and the browned sausage and salt and pepper for taste. Coon for about 10 mins so that flavors merge and done!
Stuffing
Ingredients:
Celery stalks abt 3 finely chopped
1 medium onion finely chopped
1 large carrot finely chopped
5 slices white bread cubed
1 slice wheat or multigrain(coz I did not have enough white but use whatever you have)
Thyme and rosemary
Poultry seasoning
Italian turkey sausage -3
Chicken stalk or water (about 1/2-3/4 cup)
Salt and pepper to taste
Garlic finely chopped abt 2-3 cloves
1 small turnip or 1/2 of medium finely chopped
What I did: Brown sausage with oil in a cast iron skillet. Take out an reserve. Add extra oil + a pat of butter and fry thyme and finely chopped rosemary. Add onion, celery and carrots and cook until onions are tanslucent. Add garlic, poultry seasoning and cook for a minute. Add cubed bread, and add stock. Salt and pepper to taste and the reserved sausage. Cook until a little dry. Done!
Berry sauce: Everything I was making was salty so I thought it needed something sweet. Totally a great decision. I didn't buy any cranberry so now what?
Fridge to the rescue. Found some frozen berries (raspberry, strawberry and blueberry) so I put about cup and half with juice is 1 lemon + zest + 1/2 lime juice with about 2 cups of sugar.
Taste and adjust sugar and I strained it because the raspberry seeds were not pleasant. Delicious!
Stuffed turkey:
Didn't want to do whole turkey so I got 4 piece turkey breast cutlets
What I did: Preheat oven to 375 F. Pound it thin and salt and pepper both sides. Put in a piled baking dish. Add the stuffing and hash and cover with the other cutlet. Use toothpicks to close and add about tbsp of butter cut into small pieces on both. Bake for about 25-30 mins.
Gravy: Take the turkey out of the baking dish, add a little butter and whisk in about 1-2 tbsp of flour. Add
Stock or water to thin it out. Add to a pot on the stove and cook until thickened. Add salt and pepper to taste if needed. Yum!
Next day feast and overstuff yourselves. We found out older it gets, the better!
