As we all continue to re-examine what matters most, we may find ourselves simplifying in many areas of life. Take a traditional turkey dinner, for example. Do you really need a whole bird or might a breast be sufficient? How many side dishes do you need? Every family is different. In mine, mashed potatoes and gravy are non-negotiable. Dressing is desirable. Although Michael prefers peas with this dinner, I forgot to buy some last time I shopped and found that he was just as happy with spinach. Roasted acorn squash rounded out this delicious, simple meal.
What About the Gravy?
The obvious issue with simply roasting a breast is that you have to make do without giblets and pan drippings to make gravy. So, we must improvise! In the freezer, I found that I had some chicken giblets and vegetable ends that could be boiled to start working on some gravy. After that had cooked down, I pureed the giblets and strained out the other solids. Then I combined the liquid and giblet puree with some stock from a carton and a bit of stew from Coq au Vin that I had made previously and put in the freezer. Voila! Adding that made just about the best gravy I have had in quite a while! Hooray for my treasure chest of freezer flavor gems and an effortless turkey dinner. Planning ahead makes for zero waste cooking.
Thickening Without Lumpiness
In a small cup, I put about a tablespoon of flour (or whatever amount is appropriate to the amount of gravy you’re making) and then whisk into it a small amount of the stock that is to become gravy. I ladle in just enough stock to make a paste at first and then a little more progressively while whisking to make a smooth slurry. Then add that to the pot of gravy. No lumps. Simply silky.
Dressing
What about dressing? Well, you might be able to squeeze a little under the skin of the breast, but not much, so put it in a casserole dish to bake. My mother-in-law puts pork sausage in hers and I think it’s delicious.
So first I toast some cubed French bread in the oven. Meanwhile I sauté chopped onions, celery and crumbled sausage in some butter in a skillet. Season with salt, sage, French thyme and Herbs de Provence. Once the bread is toasted, mix it together with the other ingredients and some chicken or turkey stock to moisten and pop it in the oven in a casserole dish during the last 30 minutes or so of roasting the turkey.
Roasted Acorn Squash
I decided to roast an acorn squash while I had everything else in the oven. It looks beautiful stuffed and served in halves, but we like it seasoned in bite sized pieces. So after peeling and chopping it, I seasoned it with:
- salt
- red pepper flakes
- turmeric
- coriander
- ginger
- cinnamon
- cardamom
- cloves
Tossed with oil and roasted on a sheet pan.
We enjoyed this turkey dinner and it didn’t require all day or many days to prepare, which is the beauty of simple meals. The biggest question is whether to serve red or white wine with it. Which do you prefer?
In case you wanted to know how to make the Coq au Vin that contributed to this excellent gravy, please read Don’t Whine, Cook Chicken With Wine next.