Sunday, April 17, 2011

What's for dinner? Turkey, brussels, and cauliflower puree

I love Sundays.  (and sundaes)
 It's a pretty routine day in our house....I wake up, go for a run, we have coffee, breakfast, read the Sunday paper, more coffee, then I go to my favorite stores and get groceries.  I get excited thinking about plans for a great Sunday night dinner.  Today is no exception.  I've really been craving a good old fashioned Thanksgiving dinner.  I thought we could do something similar, but simple.

I picked up some turkey breast tenderloins at Trader Joes.  I knew darling husband would know just how to prepare them!  Also a bag of brussel sprouts and a head of caulifower.  We love preparing our brussel sprouts with bacon, and Trader Joe's has a package of pancetta that is already diced and ready to cook up.
For the cauliflower puree, I cut up a head of cauliflower into florets.  Put that in a saucepan with about 3 cloves of smashed garlic, a pinch of salt, and a cup of chicken broth.  Cook until cauliflower is very tender, about 10 minutes or so.  Puree with about a 1/4 cup of cream and a tablespoon of butter.  You could mash this up by hand, or throw it in the Cuisinart, which is so easy....

  If you have truffle oil, this is a nice addition drizzled on top.  Basically prepare just as you would mashed potatoes.   But please know that this is not a substitute for mashed potatoes, nothing can take the place of mashed potatoes.
One head of cauliflower only made enough puree for the two of us, with a little leftover.  If serving more than two people, I would get more than just one head of cauliflower.

After browning the pancetta, transfer to a paper towel lined plate.  Transfer the brussel sprouts to the same pan and cook till softened for about 3 minutes.  Season with salt and pepper, add 1 cup chicken broth, bring broth to a bubble, cover and reduce heat to medium low.  Cook until tender, about 10 minutes.  Serve with cooked pancetta.

Darling hubby was in charge of the turkey breast.  He flattened out the meat to equal size portions.  Each side was seasoned with  oil, salt, and pepper.   Cook in a pan coated with butter over medium heat for about 3 minutes on each side.

What a tasty dinner!  Now, if only we had some pumpkin pie.....

Do you have Sunday traditions and dinners that you and your family love??


  1. I love the recipe for cauliflower puree, I need to start making some substitutions to my potato addiction, and this looks like it would satisfy me for sure!

  2. The puree really was could do it with parsnips also. I, like you, am a potato addict! (or any carb!)