Hello friends!
It’s been a busy time, as we all know, what with Christmas last week and New Year’s fast approaching. Here I thought I’d take this week off and have plenty of time to do multiple blog posts, organize the house, and cook up a new turkey recipe or two. Instead, I feel like I’m mainly supervising my son’s social calendar – ha! All of this has translated into my not having a new Turkey Tuesday recipe post to share with you.
Or so I thought.
As if on cue – or perhaps it was just some magical poultry karma, a colleague and friend of mine, Sheila Purdem, messaged me Monday afternoon with a blog post she wrote about her “One Saucepan Turkey Dinner.” I was, of course, intrigued!
Sheila, by the way, is a Professor/Extension Poultry Specialist at the University of Nebraska in Lincoln. I’ve known her for probably close to 20 years and she’s one of my go-to experts when I have a question about poultry. She knows her chickens and turkeys!
Sheila’s One Saucepan Turkey Dinner is a very easy, scheduled way to get a lovely turkey dinner on the table with minimal cooking dishes and – even better – minimal clean-up afterwards. Check out her directions below and let me know if you try this.
And thanks, Sheila, for the sharing this method with us!
One Saucepan Turkey Dinner – Menu
- Whole Turkey or Turkey Breast
- Dressing
- Green Bean Casserole
- Sweet Potatoes
- Mashed Potatoes
- Gravy
Needed: Your favorite 1.5 to 2 qt. saucepan, 3 casserole dishes, one nice bowl, gravy boat, and roaster pan.
Step 1: Turkey: Wash turkey, and clean out giblets and neck. You may boil these in the saucepan for homemade broth and giblet dressing if desired. Put turkey in the roast pan (I also like to use baking bag). Add onion pieces, celery, herbs, (whatever you like), into turkey body cavity for flavor, and don’t forget to follow bag directions. Allow 3-4 hours cooking time depending on weight. (More on turkey roasting times here.)
Step 2: Dressing – Store homemade broth in bowl and cut up giblet pieces. Measure broth needed and butter, etc. into saucepan and make dressing according to instructions. Transfer dressing to casserole dish, rinse saucepan. Put casserole dish in oven with turkey about 30-60 minutes prior to mealtime.
Step 3: Sweet potatoes – I like to just buy the inexpensive canned version and follow directions, making that delicious buttery, sugary sauce in your rinsed saucepan. Put sauce and drained potatoes into casserole dish ( covered). (If you like, you may add marshmallows during final 15 minutes.) Set aside casserole dish until 45-60 minutes prior to meal time and then put in oven. Rinse saucepan.
Step 4: Green Bean Casserole = Drain 3 cans green beans, and mix green beans, 2 cans mushroom soup, 1/2 cup dried onions, 1 tablespoon worcestershire sauce, salt and pepper in saucepan, transfer to casserole (or nice pie dish) dish, sprinkle with another 1/2 cup dried onions, put in oven with turkey about 1 hr before meal time. Rinse saucepan.
Step 5: Mashed Potatoes: Clean, peel and rinse potatoes and add to saucepan. Cook in boiling water according to usual experience for mashed potatoes after you get all the casseroles into oven (about 45-60min. before mealtime). Drain off liquid, add lots of butter and cream (dairy farmers love this), mash in saucepan and then transfer to nice oven proof bowl, cover bowl with foil and keep in oven for warmth. Rinse saucepan.
Step 6: Gravy – I like to make gravy after the turkey timer says OK, ready to eat and then poor drippings into saucepan, add cornstarch or flour base (always mix with cold water in extra coffee cup) before adding to drippings. Have a child or husband stir gravy (whomever is being a nuisance and needs a kitchen job) while you get the turkey ready. When ready, transfer to gravy boat and rinse that saucepan one more time.
At this time, everything should be warm and done for the scheduled meal-time. You have only dirtied one saucepan, a couple of utensils and probably a cup or bowl. Casserole dishes can all be covered with leftovers and transferred to refrigerator. Clean up time = minimized. Now carving that turkey and finishing its cleanup for leftovers is another Blog.
I hope you like the One Saucepan Turkey Dinner, I practiced it three times this year in two different kitchens and love the minimized clean-up. No food safety worries, either, as everything is cooked to boiling. Bon appetit!
Sheila Purdum – a Poultry Lover!
