One-Pot Thanksgiving

• Canola oil spray
• 1/2 to 3/4 pound turkey tenderloin or boneless breast fillets
• Sea salt
• 1/3 cup fresh or frozen cranberries
• 1/3 cup orange marmalade
• 1 teaspoon fresh lemon juice
• Dash of freshly ground white or black pepper
• 1/3 cup walnuts
• 1/4 cup chicken broth
• 8 to 10 fresh or frozen pearl onions (about 2 cups)
• 1 medium sweet potato or yam, cut into 1/4-inch slices
• 2 to 4 mushrooms, thickly sliced
• 2 cups fresh or frozen cut green beans
• 1 sprig fresh sage, or 1/2 teaspoon dried

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Set the turkey in the pot (if using fillets, try not to overlap the pieces), and lightly season with salt.
4. In a food processor or blender, pulse the cranberries until they are in small chunks.
5. Add the marmalade, lemon juice, and pepper and pulse two or three times to mix well.
6. Add the walnuts and the broth and continue to pulse until the walnuts are roughly chopped.
7. Pour about half the cranberry mixture over the turkey.
8. Add the onions, then the sweet potato in a layer and season lightly with salt.
9. Cover with the rest of the cranberry mixture.
10. Top with the mushrooms and green beans, and tuck the sage sprig into a crevice.
11. Cover and bake for 38 minutes, or until 3 minutes after the aroma of a Thanksgiving meal escapes the oven.
12. Spoon the sauce from the bottom of the pot over each serving and serve immediately.
13. Calories: 494
14. Protein: 40g
15. Carbohydrates: 52g
16. Fat: 15g
17. Cholesterol: 79mg
18. Sodium: 275mg
19. Fiber: 7g

canola oil spray, turkey tenderloin, salt, cranberries, orange marmalade, lemon juice, black pepper, walnuts, chicken broth, onions, sweet potato, mushrooms, beans, sage

Taken from www.epicurious.com/recipes/food/views/one-pot-thanksgiving-378831 (may not work)