Preheat oven to 450 degrees.
Spray inside of a 2-quart cast iron Dutch oven base and lid with canola oil.
Set turkey pieces into base in a single layer, trying not to overlap pieces as much as possible. Lightly sprinkle with salt.
In a food processor or blender, pulse cranberries using chopping blade (shaped like a backwards “S”) until berries are in large chunks. Add marmalade, lemon juice and white pepper and pulse two or three times to mix together. Pour in walnuts and broth and continue to pulse until walnuts are roughly chopped and you have a chunky liquid.
Pour about half of cranberry mixture onto turkey. Toss in onions and layer in sweet potato slices. Again, lightly salt. Cover with rest of cranberry mixture. Top with green beans up to the brim of the pot. Tuck sage sprig into crevices.
Cover and bake for about 38 minutes. You’ll know it’s ready 3 minutes after the aroma of a finished meal escapes your oven. Spoon “gravy” from bottom of pot over food before eating.
Not everyone wants to cook for an army on the holidays, but there is something about having a traditional holiday meal that evokes a feeling of celebration. This is a great solution to getting the meal with all the trimmings, yet without spending hours and hours in the kitchen or facing a week of leftovers.
In a pinch, substitute pulpy orange juice for the orange marmalade. You’ll just end up with more “gravy” at the bottom of the pot.
The turkey, cranberries, pearl onions and green beans can all be used fresh or frozen (without thawing) and it won’t change your cooking time or most things about your meal.
Nutritional information per serving (2 servings per recipe).
Protein: 39 grams
Carbohydrates: 51 grams
Fat: 13 grams
Cholesterol: 78 milligrams
Sodium: 368 milligrams
Fiber: 7.3 grams