It’s turkey season.
Here are some vegetable side dish recipes as well an a recipe for leftover turkey.
Any questions you have on how to make cooking a turkey easy, call 1-800-BUTTERBALL or go to www.butterball.ca
Side Dishes for the Big Feast
Roasted Butternut Squash
Makes – 4 cups (1 L) or 8 – ½ cup (125 mL) servings
This is one of my family’s favourite squash dishes. All you need is a really sharp knife, some muscles, and don’t forget that parchment paper.
1 medium Butternut squash, enough to make 4 cups (1L), peeled and cubed
2 Tbsp. (30 mL) extra virgin olive oil or canola oil
¼ – ½ (1-2 mL) cracked pepper
1. Preheatº oven to 350º F (180º C). Line a 9×13-inch (3.5 L) metal baking pan with wet parchment paper.
2. Peel squash. Scrape out membrane and seeds. Cut into 1/2 –inch (1 cm) cubes.
3. Place in a medium bowl. Pour oil over top and toss to count.
4. Pour into prepared baking pan and sprinkle with pepper.
5. Bake for 45-60 minutes or until soft. Serve.
Make this 1-2 days ahead: Do steps 1 – 4. Step 5 – Bake in the oven for 45 minutes or until just soft. Remove, cool, and then carefully remove semi-cooked squash to a clean container and refrigerate for up to 2 days.
Day of – Remove squash from the fridge. Preheat oven to 450ºF (200ºC). Line a 9×13-inch (3.5 L) metal baking pan with parchment paper. Place squash into prepared pan. Finish roasting in the oven for 20 minutes or until heated through and soft.
Snap Green Beans with Walnuts
Serves – 6
You make this ahead of time as well, see Step 3 for details.
¾ lb. (375 g) Snap green beans
1 Tbsp. (15 mL) non hydrogenated margarine or unsalted butter
1 tsp. (5mL) honey or maple syrup
¼ cup (60 mL) walnuts; chopped
1 tsp. (5 mL) finely minced orange zest
1. Trim the ends off of the green beans; leave whole. Bring a pot of water to the boil. Add the beans, bring the water back to the boil and cook for 3 min.
2. Drain and plunge them into cold water. Drain well.
3. Store in an airtight container in the fridge till the dinner party, up to 2 days.
4. Just before serving time, melt the non hydrogenated margarine or butter and the honey or maple syrup in a medium skillet. Add the beans and the walnuts and sauté, till heated through. Toss with orange zest. Serve.
Microwave method: Cook the trimmed beans on high for 2 min. plunge into cold water. Continue to follow the recipe as is.
Sweet potatoes are often called yams in the produce section; which is totally incorrect. I tried explaining the difference between sweet potatoes and yams to the produce manager at my local grocery store; he now thinks I’m insane. Every time he sees me he makes a beeline for the back.
All sweet potatoes have yellow-orange to red-orange flesh. A yam on the other hand has a white flesh. Note: two totally different interiors. Yams have a scaly rough looking skin; a sweet potato skin is smooth. Note: two totally different exteriors. Get my point?
Sweet potatoes although listed in almost every store I’ve ever been in as a yam, just to confuse you, are grown in North America; yams on the other hand are grown in Africa, Asia and the
So to summarize anyone who calls a yam a sweet potato is not to be trusted to identify a suspect in a police line-up.
Roasted Sweet Potatoes and Cranberries
From Ultimate Foods for Ultimate Health and don’t forget the chocolate!
By: Mairlyn Smith and Liz Pearson (Whitecap 2007)
Makes- 4 cups (1 L)
Serves – 8 – ½ cup (125 mL) servings
This is one of those recipes that is just begging for wet parchment paper. If you don’t have any make sure that you aren’t anywhere near the kitchen when it’s time to do the dishes.
2 lbs. (1 kg) sweet potatoes, peeled and cut into 1×1-inch (2.5×2.5 cm) cubes
2 cups (500 mL) fresh or frozen cranberries
1 cup (250 mL) orange juice
¼ cup (60 mL) maple syrup
1. Preheat oven to 450 F(230 C)
2. Line a 9×13-inch (3.5 L) metal pan with wet parchment paper. Simply measure out how much parchment paper you need, include overhang, scrunch it up under running water, thoroughly soaking it. Squeeze out excess and line pan. Add sweet potatoes and cranberries. Make sure the cranberries are evenly distributed.
3. Pour the orange juice over top, drizzle the maple syrup over top. Make sure the maple syrup is evenly distributed.
4. Roast for 40 – 45 minutes or until the sweet potatoes are soft.
Each ½ cup (125 mL) serving contains
75 Calories, 0 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 33 mg Sodium, 18 g CHO, 2 g Fiber, 1 g Protein
Quickie Sweet Potatoes
From: The Ultimate Healthy Eating Plan That Still Leaves Room for Chocolate!
By: Mairlyn Smith and Liz Pearson (Whitecap 2003)
serves – 4
Sweet potatoes are often called yams in the produce section. Which is totally incorrect. I tried explaining the difference between sweet potatoes and yams to the produce manager at my local grocery store, he now thinks I am a total whacko.
All sweet potatoes have yellow-orange to red-orange flesh. A yam on the other hand has a white flesh. Two totally different interiors.
2 medium sweet potatoes
2 Tbsp. (30 mL) frozen concentrated orange juice, thawed
1. Scrub the sweet potatoes and prick them with a fork.
2. Microwave on high for only 10-12 minutes, depending on their size.
3. Once they are soft, let them rest in a bowl for 5 minutes.
4. This little “sweet potato rest time” makes it easy to skin them, which just happens to be the next step. Skin sweet potatoes.
5. Mash the sweet potatoes together with 2 tablespoons (30 mL) of the orange juice concentrate.
6. For a more intense orange flavour, add one more tablespoon (15 mL) of concentrate.
Each serving contains- 94 Calories, 1.5 g protein, 0.2 g fat, 1.4 g fibre, 10 mg sodium, and 22 g carbohydrate.
What the Heck is Orange Juice Concentrate?
When you buy frozen orange juice, you are buying orange juice concentrate. Let it thaw out and you have a great ingredient that takes the place of fat. I like the way it adds great flavour without adding bad fats. Store it in a container as is in the fridge for up to 1 week. OR Add water, and have yourself a glass of O.J.
A great side to serve with turkey. You start this dish on top of the stove and then let it finish cooking in the oven along with the turkey.
8 red skinned baby potatoes – halved
4 carrots – peeled and cut into 2″/5 cm cubes
2 sweet potatoes – peeled and cut into 2″/5 cm cubes
8 whole shallots – peeled
12 cloves garlic – peeled
¼ cup (60 mL) extra virgin olive oil
1 Tbsp. (15 mL) balsamic vinegar
1 Tbsp.(15 mL) honey
2 Tbsp.(30 mL) finely minced fresh rosemary
Preheat the oven to 350 F./180 C. Heat a large cast iron frying pan. Add 3 Tbsp. of the olive oil.
Add the potatoes, carrots, and the sweet potatoes. Stir to prevent them from sticking. Sauté for
5 minutes stirring often.
Add the shallots and the garlic. Sauté for 1 minute.
Add the remaining 1 tablespoon/15 mL of olive oil, honey, and balsamic vinegar. Toss. Sprinkle on the rosemary.
Place the frying pan in the oven and roast for 40 minutes or until the vegetables are tender.
A family pleaser and a great way to use leftover turkey.
15 ml (1 tbsp) Canola oil or extra virgin olive oil
250 ml (1 cup) uncooked long-grain brown rice
250 ml (1 cup) medium or spicy chunky salsa
375 mL (1½ cups) chicken broth
1 green pepper, chopped
1 red pepper, chopped
1 orange pepper, chopped
1 medium onion, chopped
250 ml (1 cup) frozen whole kernel corn
375 ml (1½ cups) chopped cooked leftover turkey
125 ml (½ cup) shredded Taco/Nacho blend cheese
chopped fresh cilantro, (optional)
Extra salsa (optional)
In a medium saucepan mix together brown rice, salsa and broth. Bring to the boil, cover and reduce heat to low and simmer 45 minutes or until rice is tender.
In a large skillet, heat the oil over medium-high heat. Add the chopped peppers and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges, adding corn after 3 minutes. Add turkey to vegetables and set aside until rice is done.
Stir rice into the vegetables and turkey mixture. Continue heating 2 minutes or until turkey is hot. Sprinkle with cheese, cover, remove from heat and let stand 5 minutes.
If desired, sprinkle with cilantro and extra salsa.