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Nutritional
Information Disclaimer: All nutritional information
here is based upon amounts designated in the recipe presented.
Where items such as "pieces of chicken" appear, they are calculated
based upon an average 4 oz. serving. All food calculations are
derived
from The Complete Book of Food Counts by Corinne T. Netzer
(Dell Publishing, 2000). Some figures are approximate due to variations
in such things as the size of vegetables, amount of oil released
when spraying the Dutch oven, etc. Additionally, the figures presented
around rounded to the nearest whole numbers to facilitate comprehension.
Glorious
One-Pot Meals and its author take no responsibility in insuring
the validity of the nutritional breakdowns presented here and offer
this information only as a service to readers. Since all Glorious
One-Pot Meals can be altered at will, the food counts given may
or may not reflect the actual meal created at home. |
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Featured
Glorious One-Pot Recipe:
Holiday
in One-Pot
Hale & Hearty
Holiday
in One-Pot
ingredients
| instructions | notes
| tips | food counts
Ingredients
1/2-3/4 lb. turkey tenderloin or boneless
breast filets
1/3 cup whole cranberries, fresh or frozen
1/3 cup orange marmalade
1 tsp. lemon juice
1 dash ground white pepper
1/3 cup shelled walnuts
1/4 cup chicken broth
8-10 pearl onions, peeled
1 med./large sweet potato or yam, scrubbed, 1/4" slices
20-30 green beans, trimmed
1 sprig sage leaves
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Tips:In
a pinch, substitute pulpy orange juice for the orange marmelade.
You'll just end up with more "gravy" at the bottom of
the pot.
The turkey, cranberries, pearl onions and green beans can all be used fresh or frozen
(without thawing) and it won't change your cooking time or most things about your
meal.
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 Instructions
Preheat oven to 450 degrees.
Spray inside of a 2-quart cast iron Dutch
oven base and lid with canola oil.
Set turkey pieces into base in a single layer,
trying not to overlap pieces as much as possible. Lightly sprinkle with
salt.
In a food processor or blender, pulse cranberries using chopping blade
(shaped like a backwards "S") until berries are in large chunks.
Add marmalade, lemon juice and white pepper and pulse two or three times
to mix together. Pour in walnuts and broth and continue to pulse until
walnuts are roughly chopped and you have a chunky liquid.
Pour about half of cranberry mixture onto turkey. Toss in onions and
layer in sweet potato slices. Again, lightly salt. Cover with rest of
cranberry mixture. Top with green beans up to the brim of the pot. Tuck
sage sprig into crevices.
Cover and bake for about 38 minutes. You'll know it's ready 3 minutes
after the aroma of a finished meal escapes your oven. Spoon "gravy"
from bottom of pot over food before eating.
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Notes
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 meal with all the trimmings, yet without spending hours and
hours in the kitchen or facing a week of leftovers.
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Food Counts
Nutritional information per serving (2 servings
per recipe).
Calories: 487
Protein: 39 grams
Carbohydrates: 51 grams
Fat: 13 grams
Cholesterol: 78 milligrams
Sodium: 368 milligrams
Fiber: 7.3 grams
Nutritional Information Disclaimer at
left.
*To reduce the sodium, use low-sodium
broth or water.
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