Talking Turkey

Humorist Erma Bombeck eagerly anticipated Thanksgiving Day.

“What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets,” wrote Bombeck. “I mean, why else would they call it Thanksgiving?”

Humor aside, no one has to sacrifice great taste for good health. Dubbed one of the world’s healthiest “super foods,” lean protein-rich turkey is the undisputed star of the annual feast.

This year, introduce your family to a new tradition by serving Turkey Breast Provençal With Vegetables—a savory, easy-to-prepare entrée—along with Garlicky Mashed Sweet Potatoes, a fresh twist on a family favorite.

Still crave more turkey? Everyone will welcome a bountiful bowl of Turkey Vegetable Soup, a comforting, wholesome solution that the entire family will enjoy.

Turkey Vegetable Soup
Turkey Vegetable Soup

Turkey Vegetable Soup

(Makes 4 servings)

In 5-quart saucepan, combine first seven ingredients. Bring to boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture 1-11⁄4 hours. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discarding skin and bones. Cube poultry, cover and chill.

Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.

Add remaining vegetables, barley and seasonings. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender. Add reserved turkey and gently cook 5-10 minutes. Adjust seasoning to taste.

Turkey Breast Provençal with Vegetables

(Makes 12 servings)

In 9″x13″ baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds, and pepper. Cover pan with foil. Heat 20 minutes in preheated 325° F oven. Remove pan from oven.

Add tomatoes, artichoke hearts, asparagus and olives in pile in center of pan. Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast—breast side up—on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast additional hour or until food thermometer inserted in thickest part of breast registers 170° F. Baste turkey and vegetables frequently with pan juices. Remove turkey and vegetables to serving platter. Reserve 6 cloves garlic and pan juices. Remove skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30-60 seconds until mixture is smooth. Reheat sauce to piping hot.

To serve, pass sauce to pour over turkey and vegetables.

Garlicky Mashed Sweet Potatoes
Garlicky Mashed Sweet Potatoes

Garlicky Mashed Sweet Potatoes

(Makes 4 servings)

Peel and cut each sweet potato into eight pieces. Place in medium saucepan with herbs, garlic, salt, pepper and broth. Add additional broth, if needed, to cover sweet potatoes. Bring to boil, reduce heat and simmer 15-18 minutes or until tender when pierced with fork. Drain sweet potatoes. Discard rosemary and thyme. Transfer sweet potatoes and garlic to medium bowl and lightly mash with fork. Add butter, sour cream and milk. Using hand mixer on low speed, mix until well blended and slightly chunky. Adjust seasonings to taste. Serve warm.

More Great Turkey Recipes!

Crock Pot Turkey Meatloaf
Turkey Pumpkin Chili
Turkey Potpie