Conference Day Dinner

I fed our elders after the second session of conference today. I think it was very brave of me to try a new recipe on guests, but I did and it was quite a success. I got the recipe from Taste of Home magazine which usually has good stuff. This would actually make a very nice Thanksgiving dinner for a couple or small family:

Roast Turkey and Vegetables

Combine in a large zip lock bag the following:

1/4 C. olive oil

1 Tbsp. fresh rosemary

2 ts fennel seed

3 cloves garlic, minced

16 oz. fresh baby carrots

2 large onions, cut in eighths

8-10 small red potatoes, cut in half

Shake well to coat vegetables.

Place a 6-7 lb. bone-in turkey breast in a shallow roasting pan. Rub with 1 Tbsp. olive oil and sprinkle with salt, pepper and garlic powder. Arrange vegetables around the turkey. Bake, uncovered, for about 3 hours at 325 degrees. Baste every half hour with canned chicken broth. I covered the pan with foil the last 30 minutes so the bird wouldn't get too brown. Let stand 10 minutes before carving. Serves six.

I served the turkey slices and veggies with a Caesar salad and cornmeal muffins. I added dried cranberries (Craizins) to the muffin batter before spooning it into the muffin tins and baked them as usual. They were a BIG hit!

Both Emily and Liza have pumpkin dessert recipes on their blogs currently, so you have two tasty options for finishing your turkey dinner in true Fall fashion. Bon Appetit!