If you’re feeling the holiday crunch and don’t have a lot of time to spend in the kitchen, don’t worry. This speedy meal features fast-cooking turkey breasts, traditional sides, and even a savory gravy. Just add some simple salad fixings (pre-washed greens and cherry tomatoes) with a bottled dressing, then set out a few easy appetizers (dishes of olives, crackers and cheese, a variety of nuts), and you’ll have more than enough for a party of eight—all in a little more than an hour.
Sage- and Rosemary-Roasted Turkey with Pan Gravy, Garlic Mashers, and Sautéed Greens with Cranberries and Pecans
4 Tbs. olive oil, plus more for oiling pan and sautéing kale
4 Tbs. minced rosemary leaves
4 Tbs. minced sage leaves
8 garlic cloves, 4 pressed in a garlic press, 4 finely minced
2 boneless turkey breast halves, skin on
3 lbs. fingerling or baby red potatoes (whole, or halve larger ones)
2 Tbs. butter or butter substitute
½–1 cup skim milk or milk substitute
1/4 cup chopped parsley
2 large bunches kale, stems removed, leaves chopped
2 small shallots, chopped
1/3 cup dried cranberries
1/3 cup chopped pecans
3 Tbs. regular or gluten-free flour
1/4 cup white wine
1 ½–2 cups organic chicken stock
PER SERVING: 578 cal; 40g pro; 26g total fat (6g sat fat); 47g carb; 101mg chol; 369mg sod; 5g fiber; 5g sugars
Lisa Turner is a certified food psychology coach, nutritional healer, intuitive eating consultant, and author. She has written five books on food and nutrition and developed the Inspired Eats iPhone app. Visit her online at inspiredeating.com.
Our 75th-year anniversary has come to a close, and while this is our last "Celebrating 75" column in the magazine, the special section will live on permanently on our website. View all 12 articles from 2013.