Portable Dinner Recipe
22 to 25-pound roasted Amish organic turkey with gravy, chunky cranberry chutney, creamy butternut squash soup, endive salad, Brussels sprouts, sweet potato puree, and two types of pie (pumpkin and apple).
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Ingredients
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Turkey and Gravy
Cranberry Chutney
Butternut Squash Soup
Endive Salad
Brussels Sprouts
Sweet Potato Puree
Pies
Method
Turkey and Gravy
- 1
- 2
Making the Gravy
In a saucepan, whisk together the flour and chicken broth over medium heat until thickened. Add drippings from the roasted turkey and stir until well combined.
Cranberry Chutney
- 3
Cook the Chutney
In a saucepan, combine fresh cranberries, sugar, orange juice, ginger, and cinnamon. Bring to a boil and simmer for 15-20 minutes until cranberries burst and mixture thickens.
Butternut Squash Soup
- 4
Prepare the Soup
Sauté onion and garlic in a large pot until translucent. Add butternut squash and vegetable broth. Simmer until squash is tender. Blend until smooth and stir in heavy cream and nutmeg.
Endive Salad
- 5
Toss the Salad
In a large bowl, combine endive, walnuts, and blue cheese. Drizzle with olive oil and balsamic vinegar. Toss gently.
Brussels Sprouts
- 6
Roast the Brussels Sprouts
Toss halved Brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until golden brown.
Sweet Potato Puree
- 7
Make the Puree
Boil sweet potatoes until tender. Drain and return to pot. Mash with butter, brown sugar, and cinnamon until smooth.
Pies
- 8
Bake the Pies
Preheat oven to 425°F (220°C). Fill one pie crust with pumpkin pie filling and the other with apple pie filling. Bake according to package instructions or until filling is set and crust is golden brown.
