BuckeyeBites: Tasty Thanksgiving recipes
Thanksgiving is here, which means it is time for comfort food and family gatherings. Bored of the traditional dishes served every year? If so, you need some new recipes to explore and liven up your dining room table.
Chef Jim Warner, director of Nutrition Services at The Ohio State University Wexner Medical Center, shares three healthy takes on some Thanksgiving classics:
Herb-Roasted Turkey Breast
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
1. Preheat oven to 325 degrees F.
2. Place the turkey breast, skin side up, on a rack in a roasting pan.
3. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste.
4. Loosen the skin from the meat gently with your fingers and smear half of the paste directly onto the meat. Spread the remaining paste evenly on the skin.
5. Pour wine into the bottom of the roasting pan.
6. Roast the turkey for 1 ¾ to 2 hours, until the skin is golden brown and an instant-read thermometer reads 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil.TIP: Test the temperature in several places.
7. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Whole-Grain Pumpkin Scones8 scones
- ½ cup pure pumpkin puree
- 3 tablespoons buttermilk
- 1 large egg yolk
- ½ cup old-fashioned rolled oats
- 1 ½ cups whole wheat pastry flour
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into ½-inch cubes
- ¼ cup dried cranberries or dried cherries
- 1 teaspoon turbinado sugar
1. Preheat oven to 400 degrees F.
2. Line a 9-inch square cake pan with parchment and coat lightly with cooking spray.
3. Whisk together the pumpkin, buttermilk and egg yolk in a small bowl until smooth; set aside.
4. Grind the oats in a food processor until they form a coarse meal. Add the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and teaspoon salt and pulse until combined. Add the butter and pulse until the mixture looks like fine meal. Add the cranberries and pulse once. Add the pumpkin mixture and pulse until the oat mixture is just moistened, 3 or 4 pulses.
5. Take the dough out of the processor bowl and gently knead until combined but not overworked.
6. Gently press the dough into the prepared cake pan so it is about 7 inches across and ¾ inch thick (it won’t go all the way to the edges).
7. Sprinkle the top with the turbinado sugar. Bake until the top begins to crack and is golden and firm to the touch, 25 to 30 minutes.
8. Remove from the oven and let cool in the pan for 10 minutes, then tip out onto a cutting board and slice into 8 scones.
9. Transfer the scones to a cooling rack and let cool for 15 minutes before serving.
Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette4 servings
- 1 pound butternut squash, peeled and cut into ¾-inch chunks
- 1 pound Brussels sprouts, stems trimmed, sliced lengthwise in half
- 2 tablespoons and 1 teaspoon extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup dried unsweetened (or sweetened) cranberries
- 2 teaspoons Dijon mustard
- 1 tablespoon rice wine vinegar (or rice vinegar)
- 2 tablespoons extra virgin olive oil
- Two pinches of kosher salt
- Freshly ground black pepper
1. Preheat oven to 450 degrees F.
2. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet.
3. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
4. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands.
5. Spread the vegetables out evenly onto the baking sheet.
TIP: Flip the Brussels sprouts so they are cut side down – they will caramelize much more evenly this way.
6. Roast the vegetables for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks). Toss them gently one to two times during the roasting to ensure that they caramelize evenly on all sides.
7. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time.
8. Place the baking pan on a cooling rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
9. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously until the ingredients are emulsified.
10. Season with salt and pepper to taste.
11. Gently place the roasted vegetables in a large serving bowl or platter.
12. Pour on the Dijon vinaigrette and toss the vegetable gently until they are lightly dressed. Can be served warm, lukewarm or cold.