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Holidays with
Ease:
A
One-Pot Turkey Dinner with All the Trimmings
by Elizabeth Yarnell
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A holiday meal is typically an
occasion for breaking bread and sharing the hearth with our family,
friends and community.
While not everyone wants to cook
for an army during the holidays, there is still something about
having a traditional holiday meal that evokes a feeling of celebration
and custom. It’s not only the combination of foods particular
to that holiday ritual that feeds the senses, but also the likelihood
that the event offered an opportunity to share the workload increases
the bonds of kinship and friendship.
For those passing a holiday alone
or with one other rather than a crowd, there can be a sense of
deprivation with the loss of the opportunity to partake in the
traditional feast of the season of turkey, cranberries and sweet
potatoes.
Here is a great solution to getting
the meal with all the trimmings without spending hours and hours
in the kitchen or facing a week of leftovers. Because it is an
“infused one-pot meal,” each ingredient maintains its
integrity during the cooking process and emerges separate, intact
and infused with flavor, rather than merged into a stew or slab
as with more familiar types of one-pot meals.
Best yet, you can spend a pleasant
half hour or less in the kitchen with your dining companion while
you wash, chop and layer the ingredients into the pot. Preparing
food offers a great opportunity to chat across the cutting board
and gives you each ownership for the holiday dinner success.
Just 45 minutes later, when sitting
down to eat together, toast each other, toast the holiday and
toast the easy answer to holiday dining: an infused one-pot meal.
One-Pot Thanksgiving Dinner - Makes 2 servings
- Ingredients:
- 1/2 to 3/4 pound turkey tenderloin
or boneless breast filets
- 1/3 cup whole cranberries, fresh
or frozen
- 1/3 cup orange marmalade
- 1 teaspoon lemon juice
- 1 dash white pepper
- 1/3 cup shelled walnuts
- 8 to 10 pearl onions, peeled,
halved
- 1 medium sweet potato or yam,
scrubbed, 1/4-inch slices
- 2 cups broccoli florets
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