Buttery Pumpkin & Sage Turkey Dinner Delight
2 cups cooked pumpkin (freshly roasted is best)
½ tsp. sea salt
1/8 tsp. ground nutmeg (by the way, a pairing of nutmeg and sage together with pumpkin is truly amazing)
3 Tbs. Kerrygold butter, divided (+ more, if you really want this to taste great!)
½ cup sprouted almonds
1 medium boneless, skinless turkey breast
sea salt and pepper (for seasoning the chicken breast)
3 Tbs. fresh sage, minced and divided
2-3 tsp. fresh lemon juice (optional)
Preheat oven to 425 degrees.
Liberally season the chicken breast with salt and pepper and about 1/3 of the fresh sage, as well as a tad of lemon juice, if desired. Bake the turkey, tightly covered, for about 30-35 minutes, until fully cooked, but still very juicy. Set aside.
Meanwhile, smash the salt and nutmeg into the roasted pumpkin, creating a “mash” of sorts, along with 1 Tbs. butter, and heating to just the perfect temperature for your tongue.
As the turkey cooks and the pumpkin becomes the best temperature possible, heat 1-2 Tbs. butter in a cast iron skillet over low to medium heat. Add the remaining sage and fry to a perfect crisp!
To assemble the bowl of deliciousness, top the pumpkin mash with the sprouted almonds, at least 1 Tbs. of butter to really slicker up the nuts, and then top with the sliced, baked turkey breast and fried sage…being sure to drizzle any leftover buttery goodness atop it all.
Enjoy. Delight. Nourish.
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