Not everyone wants to cook for an army on the holidays, but there is something about having a traditional holiday meal that evokes a feeling of celebration. This is a great solution to getting the dinner with all the trimmings, yet without spending hours and hours in the kitchen or facing a week of leftovers. Make this any time of year you feel like re-creating these favorite holiday tastes. The turkey, cranberries, and green beans can all be used fresh or frozen (without thawing) with no change in cooking time. Dried cranberries work, too. In a pinch, substitute pulpy orange juice for the orange marmalade. You’ll just end up with more sauce at the bottom of the pot.

　　

Ingredients

serves 2

　　Canola oil spray

　　1/2 to 3/4 pound turkey tenderloin or boneless breast fillets

　　Sea salt

　　1/3 cup fresh or frozen cranberries

　　1/3 cup orange marmalade

　　1 teaspoon fresh lemon juice

　　Dash of freshly ground white or black pepper

　　1/3 cup walnuts

　　1/4 cup chicken broth

　　8 to 10 fresh or frozen pearl onions (about 2 cups)

　　1 medium sweet potato or yam, cut into 1/4-inch slices

　　2 to 4 mushrooms, thickly sliced

　　2 cups fresh or frozen cut green beans

　　1 sprig fresh sage, or 1/2 teaspoon dried

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

　　

Step 3

Set the turkey in the pot (if using fillets, try not to overlap the pieces), and lightly season with salt.

　　

Step 4

In a food processor or blender, pulse the cranberries until they are in small chunks. Add the marmalade, lemon juice, and pepper and pulse two or three times to mix well. Add the walnuts and the broth and continue to pulse until the walnuts are roughly chopped.

　　

Step 5

Pour about half the cranberry mixture over the turkey. Add the onions, then the sweet potato in a layer and season lightly with salt.

　　

Step 6

Cover with the rest of the cranberry mixture. Top with the mushrooms and green beans, and tuck the sage sprig into a crevice.

　　

Step 7

Cover and bake for 38 minutes, or until 3 minutes after the aroma of a Thanksgiving meal escapes the oven. Spoon the sauce from the bottom of the pot over each serving and serve immediately.

　　

nutrition information

Step 8

Calories: 494

　　

Step 9

Protein: 40g

　　

Step 10

Carbohydrates: 52g

　　

Step 11

Fat: 15g

　　

Step 12

Cholesterol: 79mg

　　

Step 13

Sodium: 275mg

　　

Step 14

Fiber: 7g

　　Glorious One-Pot Meals