Talking Turkey

Humorist Erma Bombeck eagerly anticipated Thanksgiving Day.

“What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets,” wrote Bombeck. “I mean, why else would they call it Thanksgiving?”

Humor aside, no one has to sacrifice great taste for good health. Dubbed one of the world’s healthiest “super foods,” lean protein-rich turkey is the undisputed star of the annual feast.

This year, introduce your family to a new tradition by serving Turkey Breast Provençal With Vegetables—a savory, easy-to-prepare entrée—along with Garlicky Mashed Sweet Potatoes, a fresh twist on a family favorite.

Still crave more turkey? Everyone will welcome a bountiful bowl of Turkey Vegetable Soup, a comforting, wholesome solution that the entire family will enjoy.

Turkey Vegetable Soup

(Makes 4 servings)

2 1⁄2 pounds turkey breast
5 cups cold water
2 onions, quartered
1 carrot, cut in chunks
1 bay leaf
5 black peppercorns
2 cubes low-sodium turkey broth or chicken bouillon
1 can corn, or one ear corn, cut into 1⁄2″ slices
1 carrot, peeled and cut into 1⁄2″ slices
1 stalk celery, cut into 1⁄2″ slices
1 medium zucchini, cut into 1⁄2″- 3⁄4″ slices
4 medium tomatoes, peeled and cut into quarters
1 cup sugar-snap peas or green beans
1 medium leek, well rinsed and thinly sliced
1⁄2 cup lima beans
1 cup broccoli flowerettes
3 tablespoons pearl barley
3 tablespoons fresh parsley, chopped; or 1 tablespoon dry
1 1⁄2 teaspoons fresh oregano, chopped; or 1⁄2 teaspoon dry
1 clove garlic, mashed with 1⁄4 teaspoon salt (optional)
3⁄4 teaspoon freshly ground black pepper

In 5-quart saucepan, combine first seven ingredients. Bring to boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture 1-11⁄4 hours. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discarding skin and bones. Cube poultry, cover and chill.

Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.

Add remaining vegetables, barley and seasonings. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender. Add reserved turkey and gently cook 5-10 minutes. Adjust seasoning to taste.

Turkey Breast Provençal with Vegetables

(Makes 12 servings)

1 cup turkey broth, or reduced-sodium chicken broth
1⁄4 cup dry white wine
1⁄4 cup freshly squeezed lemon juice
1 head garlic, cloves separated, unpeeled
1 bag (10 oz.) frozen whole petite onions
2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme leaves
1⁄2 teaspoon kosher salt
1⁄4 teaspoon fennel seeds, crushed
1⁄4 teaspoon black pepper
6 plum tomatoes, quartered
1 box (9 oz.) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 can (31⁄4 oz.) pitted black olives, drained
Olive oil, salt and black pepper as needed
1 bone-in turkey breast (41⁄2 lbs.), fresh or thawed if frozen.

In 9″x13″ baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds, and pepper. Cover pan with foil. Heat 20 minutes in preheated 325° F oven. Remove pan from oven.

Add tomatoes, artichoke hearts, asparagus and olives in pile in center of pan. Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast—breast side up—on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast additional hour or until food thermometer inserted in thickest part of breast registers 170° F. Baste turkey and vegetables frequently with pan juices. Remove turkey and vegetables to serving platter. Reserve 6 cloves garlic and pan juices. Remove skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30-60 seconds until mixture is smooth. Reheat sauce to piping hot.

To serve, pass sauce to pour over turkey and vegetables.

Garlicky Mashed Sweet Potatoes

(Makes 4 servings)

2 sweet potatoes (about 8 oz. each)
2 sprigs fresh rosemary
1 sprig fresh thyme
3 whole garlic cloves, peeled
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3 cups chicken broth, plus extra if needed
3 tablespoons butter
1⁄4 cup low-fat sour cream
1⁄4-1⁄2 cup low-fat milk

Peel and cut each sweet potato into eight pieces. Place in medium saucepan with herbs, garlic, salt, pepper and broth. Add additional broth, if needed, to cover sweet potatoes. Bring to boil, reduce heat and simmer 15-18 minutes or until tender when pierced with fork. Drain sweet potatoes. Discard rosemary and thyme. Transfer sweet potatoes and garlic to medium bowl and lightly mash with fork. Add butter, sour cream and milk. Using hand mixer on low speed, mix until well blended and slightly chunky. Adjust seasonings to taste. Serve warm.