This recipe is number twenty-two in my Thirty for Thanksgiving series where I’m cooking my way through the November issue of Food Network Magazine and hopefully sharing some recipes you might want to make for Thanksgiving. This one comes from the Vegetable Sides insert of the magazine.
The original recipe is vegetarian but I decided to make this a one pan dinner for us by adding chicken and bacon. The original recipe calls for cream sherry but I decided to sub in white wine instead. Can you tell that it’s hard for me to follow a recipe? White wine doesn’t impart as powerful a flavor as the sherry would so by all means, use 1/2 cup of cream sherry if you like!
Before this dish I’m not sure if I’ve ever cooked a turnip. If you’re new to turnips too, they have a consistency like a raw potato before you cook them and a bitter-carrot flavor once roasted. I don’t think I’ll be adding them to my go-to ingredients anytime soon but they were innocuous in this dish. Do you have a favorite way to cook turnips that might change my mind?
The verdict: this is an easy way to prepare dinner by roasting everything in one pan and I liked the flavor the bacon added. If you’re making this for Thanksgiving I’d leave out the chicken but keep the bacon.
What to buy (serves 2-3):
- 1 bunch baby turnips, trimmed and chopped into bite size pieces
- 1 head broccoli, chopped into bite size pieces
- 2 chicken breasts, chopped into bite size pieces
- 8 slices of bacon, cut into 1 inch pieces
- 3 tablespoons butter
- salt and pepper, to taste
- 1/2 cup white wine
What to do:
- combine butter, wine, salt and pepper, stirring to combine
- layer chicken, bacon and vegetables on a buttered or lined baking sheet
- evenly pour butter-wine mixture over vegetables and chicken and roast at 400 degrees for 20-25 minutes or until chicken and bacon are cooked and chicken is no longer pink
- serve hot