4th Annual Scarlet & Gravy Cook-a-Long Instructions

Grocery list

Produce

  • 1 medium size butternut squash
  • 1 pound bag of fresh brussel sprouts
  • 2 medium red potatoes
  • 1 small onion
  • 1 container fresh rosemary
  • 4oz pomegranate arils
  • 1 lemon

Dry Goods/Can/Packaged Foods

  • olive oil 
  • garlic powder
  • dried thyme
  • dried rosemary or fresh
  • dried sage
  • paprika
  • Low-sodium  chicken broth 
  • Salt
  • Pepper
  • 3 tablespoons flour
  • Dijon mustard
  • Honey

Refrigerated/Dairy

  • 2 pounds or 2 each Turkey Tenderloin (can sub 4-6 ounce chicken breasts)
  • 4 ounces apple cider
  • 3 tablespoons butter

Equipment List

  • 1- medium -large saute pan with lid
  • Baking sheet (optional parchment)
  • Plate for raw turkey
  • Mixing spoons (2)
  • Large mixing bowl
  • Plate for finished product
  • Tongs, spatula

Prep List (optional, but helpful)

Butternut Squash hash

  • Finely dice onion
  • Peel and dice butternut squash
  • Dice red potato

Turkey Tenderloin with Cider Gravy

  • Mince , ¼ cup onion
     

Roasted Butternut Squash Hash

Yield: 4 Servings

Ingredients: 

  • 2 cups butternut squash peeled and diced (about the size of a dice)
  • 2 cups brussel sprouts, cut in ½ lengthwise
  • 2 medium size red potatoes, diced (about the size of a dice)
  • 2 tablespoons of olive oil
  • 1 teaspoon fresh chopped rosemary or parsley
  • ¼ teaspoon of garlic powder
  • Pinch of salt and pepper to taste

Directions:

  1. Preheat the oven to 400 °f.
  2. In a larger bowl, combine all the ingredients and toss to coat the vegetables, squash and potatoes.
  3. Lay out on a baking sheet evenly and place in the oven.
  4. Bake for about 20-30 minutes or until items are starting to brown.
  5. Pull out of the oven and toss together. Place in a pile on your plate, add the sliced turkey and gravy. Enjoy!

Nutrition

Serving: 2 /3 cup, Calories: 103 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 4.8 g, Saturated Fat: 0.5 g, Sodium: 22 mg, Fiber: 5 g, Sugar: 3 g
 

Sauteed Turkey Tenderloin with Cider Gravy

Ingredients:

  • 2 lbs. turkey breast tenderloins (2 loins each)
  • 1 tbsp olive oil
  • ¼ teaspoon garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried sage
  • 1/2 tsp sweet paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Gravy:

  • 3 tbsp butter
  • 1/4 cup of onion, minced
  • 3 tablespoons of flour
  • 1cup of chicken broth  
  • ½ cup of apple cider
  •  Salt and pepper to taste

Directions:

  • Pat dry the turkey tenderloins and place on a plate.
  • Drizzle with the olive oil and add all the spices and herbs. Massage into the turkey until evenly coated and covered with spice mixture.
  • Heat a large sauté pan over medium heat and wait for it to get hot. Add the coated turkey tenderloins and sear on all sides turning every 3-4 minutes.
  • Remove the turkey and set it on a plate to finish with the pan gravy.
  • In the same pan, add the butter and minced onion. Cook briefly for about 2 minutes until onions are soft.
  • Add the flour to create a paste (roux) with the butter and onions.
  • Add the chicken stock and apple cider to the pan and whisk until smooth and flour is dissolved.
  • Turn down the gravy to a low simmer, place the seared turkey back in the pan and cover to cook for about 10 minutes.
  • Turn off to rest for 5 minutes, slice turkey and drizzle with cider gravy.

Nutrition:

Serving size: about 1 cup of Turkey with sauce, Calories: 397, Total Fat: 15.9 g, Saturated Fat: 4.8 g, Cholesterol: 111 mg, Sodium: 952 mg, Total Carbohydrates: 15.9 g, Dietary Fiber: 1.6 g, Sugars: 7.9 g, Protein: 47.6 g