Thanksgiving Turkey Breast, Pot Pie, and Pumpkin Cannelloni
This Thanksgiving, many Americans will sit down to a traditional Thanksgiving meal with a big oven-roasted turkey, dressing, mashed potatoes with gravy, cranberry sauce, and perhaps a pie or two.
A classic Thanksgiving is always fun. But what if there are just a few people and you don't want to cook a whole bird? What if you're vegetarian? Or, if you do go for the whole turkey, are you ready to try something new with the leftovers?
Try these recipes for a grilled turkey breast with a fresh-herb rub, a quick turkey pot pie, and a vegetarian Thanksgiving entrée -- pumpkin cannelloni.
Grilled Herbed Turkey Breast
You'll need a large indoor grill for this recipe.
2.5- to 2.75-pound turkey breast (if bone is included)
1/4 cup fresh parsley leaves
3 tablespoons chopped fresh sage leaves
1.5 tablespoons fresh chopped rosemary leaves
5 teaspoons minced garlic
2 tablespoons extra virgin olive oil
- Remove skin from turkey breast and discard. Cut the turkey breast away from the bone into two equal-sized fillets.
- Start preheating your indoor grill on high. Meanwhile, combine herb rub ingredients -- parsley, sage, rosemary, garlic, and olive oil -- in a processor bowl by pulsing for about 10 seconds.
- Use your hand or a spatula to spread the herb rub on both sides of each fillet. When grill is ready, arrange turkey fillets on grill so that the grill top rests evenly on both pieces of turkey. Cook about 14 minutes (if fillets are 2 inches thick). Test the thickest part of the turkey fillet to make sure it's cooked throughout. Collect some drippings in the tray of your grill -- you can use this and scrapings from the top and bottom grill plates to make a gravy.
- Remove turkey fillets to a serving platter and let them rest for about 5 minutes before serving.
Yield: 6 servings
Per serving: 215 calories, 39 grams protein, 0.3 grams carbohydrate, 5.5 grams fat, 0.9 grams saturated fat, 3.6 grams monounsaturated fat, 0.8 grams polyunsaturated fat, 106 mg cholesterol, 0.1 gram fiber, 63 mg sodium. Calories from fat: 23%. Omega-3 fatty acids = 0.1 gram, Omega-6 fatty acids = 0.7 gram.