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Lemon turkey cutlets: The whole bird a daunting endeavor? For those who just don't want to wrestle with a big turkey, parts are the answer. (Bill Hogan/Chicago Tribune) |
Nutrition information:
Per serving (for 10 servings): 222 calories, 5 g fat, 3 g saturated fat, 106 mg cholesterol, 7 g carbohydrates, 35 g protein, 296 mg sodium, 0 g fiber.
Winter greens, butternut squash gratin
Prep: 40 minutes
Cook: 60 minutes
Servings: 8 to 10
Note: Virginia Willis, an Atlanta-based author and cook, developed a slow cooker turkey recipe after learning this gratin was becoming a very popular Thanksgiving side dish with friends. Both recipes can be found in her book, "Basic to Brilliant, Y'All."
Ingredients:
1 large or 2 small butternut squash, about 3 pounds total, cut in half lengthwise, seeded
2 bags (10 ounces each) chopped kale
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper
1/2 teaspoon freshly grated nutmeg
Pinch ground allspice
Leaves from 4 sprigs thyme, chopped
1 to 1 1/2 cups heavy cream
3 tablespoons fresh breadcrumbs, plain or whole-wheat
2/3 cup freshly grated Parmesan cheese 2 teaspoons unsalted butter
1. Heat oven to 400 degrees. Peel the squash with a vegetable peeler; cut crosswise into 1/4-inch slices.
2. Heat a large pot of salted water to a boil. Add the kale; cook until just tender, about 5 minutes. Drain well in a colander; squeeze out any excess water.
3. Heat the oil in a large skillet over medium-high heat. Add the garlic and greens. Cook until the greens are slightly wilted, 3-4 minutes. Season with salt and pepper to taste.
4. Place half the sliced squash in a large buttered gratin dish; season with salt and pepper. Combine the nutmeg, allspice and thyme in a small bowl. Spoon the kale over the squash; sprinkle with half the seasoning mixture. Top with remaining squash; sprinkle with remaining seasoning.
5. Pour 1 cup cream over the gratin; cover with foil. Bake 25 minutes. Remove the foil; press down on the squash with a spatula to compress. If it seems dry, add remaining 1/2 cup cream. Cover; bake until the squash is soft when pierced with a knife, about 20 minutes.
6. Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees. Remove the foil from the gratin dish; sprinkle the breadcrumb mixture over the squash. Dot with the butter; bake, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool before serving, 10 minutes.
Nutrition information:
Per serving: 211 calories, 14 g fat, 7 g saturated fat, 40 mg cholesterol, 18 g carbohydrates, 5 g protein, 356 mg sodium, 5 g fiber.
wdaley@tribune.com
Per serving (for 10 servings): 222 calories, 5 g fat, 3 g saturated fat, 106 mg cholesterol, 7 g carbohydrates, 35 g protein, 296 mg sodium, 0 g fiber.
Winter greens, butternut squash gratin
Prep: 40 minutes
Cook: 60 minutes
Servings: 8 to 10
Note: Virginia Willis, an Atlanta-based author and cook, developed a slow cooker turkey recipe after learning this gratin was becoming a very popular Thanksgiving side dish with friends. Both recipes can be found in her book, "Basic to Brilliant, Y'All."
Ingredients:
1 large or 2 small butternut squash, about 3 pounds total, cut in half lengthwise, seeded
2 bags (10 ounces each) chopped kale
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper
1/2 teaspoon freshly grated nutmeg
Pinch ground allspice
Leaves from 4 sprigs thyme, chopped
1 to 1 1/2 cups heavy cream
3 tablespoons fresh breadcrumbs, plain or whole-wheat
2/3 cup freshly grated Parmesan cheese 2 teaspoons unsalted butter
1. Heat oven to 400 degrees. Peel the squash with a vegetable peeler; cut crosswise into 1/4-inch slices.
2. Heat a large pot of salted water to a boil. Add the kale; cook until just tender, about 5 minutes. Drain well in a colander; squeeze out any excess water.
3. Heat the oil in a large skillet over medium-high heat. Add the garlic and greens. Cook until the greens are slightly wilted, 3-4 minutes. Season with salt and pepper to taste.
4. Place half the sliced squash in a large buttered gratin dish; season with salt and pepper. Combine the nutmeg, allspice and thyme in a small bowl. Spoon the kale over the squash; sprinkle with half the seasoning mixture. Top with remaining squash; sprinkle with remaining seasoning.
5. Pour 1 cup cream over the gratin; cover with foil. Bake 25 minutes. Remove the foil; press down on the squash with a spatula to compress. If it seems dry, add remaining 1/2 cup cream. Cover; bake until the squash is soft when pierced with a knife, about 20 minutes.
6. Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees. Remove the foil from the gratin dish; sprinkle the breadcrumb mixture over the squash. Dot with the butter; bake, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool before serving, 10 minutes.
Nutrition information:
Per serving: 211 calories, 14 g fat, 7 g saturated fat, 40 mg cholesterol, 18 g carbohydrates, 5 g protein, 356 mg sodium, 5 g fiber.
wdaley@tribune.com
