Portable Dinner Recipe
Recipe information
Make Portable Dinner in just 4h . 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
Turkey and Gravy
Cranberry Chutney
Butternut Squash Soup
Endive Salad
Brussels Sprouts
Sweet Potato Puree
Pies
Turkey and Gravy
1. Roasting the Turkey
Preheat the oven to 325°F (165°C). Rub the turkey with olive oil, salt, and black pepper. Place in a roasting pan and roast for about 3-4 hours, or until the internal temperature reaches 165°F (75°C).
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.
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