The Bird is the Word!

We love Thanksgiving! It not only reminds us of all that we have to be thankful for (which is a lot) but we get to make and eat some crazy amazing food.  This year we decided a little planning was in order and decided to give the bird to our turkey cooking fears with little pre-Thanksgiving feast.  Turkeys have the ability to make anyone nervous and we are no exception.  Is it going to cook all the way through?  Is it going to be moist enough? What if it comes out to tough? The worries go on and on.  We decided to put our skills to the test and to allay some of our fears by making a complete, but small, pre-Thanksgiving feast!  Figuring we would be making some of our favorite dishes on the official day, we were definitely excited to break the mold and throw some tradition out the window.  Our menu is full of fall veggie love and simple, flavorful recipes.  This menu is great for company that is expecting something a little different, caters to vegetarians (with some vegan options) and is perfect for a smaller group!

Our Menu

Dry rubbed roasted turkey breast,
Caramelized cauliflower mash,
Roasted root vegetables,
Green beans with crispy shallots, walnuts and maple mustard glaze,
Sweet potato, quinoa and green chile stuffing, and
A pear and goat cheese galette

We’ll tackle the bird and a great alternative to mashed potatoes first!



Dry Rubbed Roasted Turkey and Caramelized Cauliflower Mash

Buy It!


Turkey breast (ours was almost 6lbs)
1/4 cup brown sugar
1/8 kosher salt
1 teaspoon cinnamon
2 teaspoons cumin
1/4 teaspoon nutmeg
3 bay leaves, crushed
2 sprigs rosemary, chopped
3-4 cloves garlic, minced
1/8 teaspoon coriander
1/4 teaspoon cayenne
1/2 teaspoon powdered ginger
1/2 teaspoon ground pepper
2 tablespoons butter
2 carrots, sliced
1 leek, sliced
2 star anise pods
1 cup oj
1 cup chicken broth



1 large head cauliflower
Olive oil
Salt and Pepper to taste
1 cup chicken or vegetable broth


Make It!

Caramelized Cauliflower Mash

Preheat the oven to 375 F.  Chop your head of cauliflower into medium size pieces.  Spread out on a tray with a thin layer of olive oil and salt.  Drizzle the tops of the pieces with more olive oil and salt and pepper to taste.  Place in the oven for 30 minutes or until tops are caramelized.  Add the cup of broth and return to the oven for another 20 minutes.  Remove from the oven when cauliflower is very tender.  Transfer to a large bowl and blend with an immersion blender or hand mixer until smooth.

cauliflower mash

Dry Rub Roasted Turkey

Reduce the oven temp to 350 F.  Rinse and pat the turkey breast dry.  Set in roasting pan.  Mix together the dry spices, salt, sugar and garlic.  Stuff turkey breast with carrots, leek and star anise pods.  Fill the bottom of the roasting pan with broth and orange juice.  Rub the spice mixture over the turkey and lay pats of butter on the high points of the turkey.  Cook for about 2 hours or until thickest part of turkey reads 165 F on the meat thermometer.  Tent the turkey with foil if it browns too quickly.

Check back tomorrow for some roasted fall veggie goodness!



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