If you’re hosting Thanksgiving and actually want to spend some time with your family outside the kitchen this year (no judgements if you don’t), consider taking a few pointers from the queen of quick meals, Rachael Ray.
The talk show host put together a 60-minute dinner for the holiday on Thursday’s episode of the Rachael Ray Show. The menu is made up of Maple-Rosemary Turkey Breasts, Lemon-Garlic Mashed Cauliflower or Potatoes, Sautéed Kale or Spinach with Dates and Nuts, No-Fail Gravy, 2-Ingredient Cranberry Sauce and a Pumpkin Pie Spiced Dutch Baby With Pears & Sticky Maple Nuts.
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The biggest time saver Ray shares is for the main event: the turkey. Instead of cooking a full bird, the Food Network star suggests making it the way that turkey is usually prepared in restaurant kitchens.
“We make turkey in pieces, whole pieces of breasts and legs and drummersso that we can cook up as many of those parts as we need,” she says.
Her recipe calls for two (2 lb.) turkey breasts cooked in a cast iron skillet and covered in a buttery mustard-maple syrup glaze. The dish, which serves about eight people but could easily be doubled to serve more, only roasts in the oven for a total of 40 minutes, instead of the sometimes days-long endeavor it takes to thaw, brine and roast a full turkey.
Ray’s culinary producer Grant Melton, who shares the Dutch baby recipe, also saves you time when it comes to dessert. No more fussing with homemade pie dough that cracks and falls apart (ask your guests to bring a pie if you can’t imagine the day without it). Not only does the sweet treat—which is essentially a giant pancake covered in delicious toppings—come together quickly, but it can also be prepped in advance so you’re not scrambling the day of.
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“Make the batter and sautéed pears ahead of time and assemble them in the hot cast-iron skillet just before baking,” he says. “Bring both ingredients to room temperature before using.”
Get the recipe for both the turkey breasts and the Dutch baby below, and visit RachaelRaySh