We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This post shares my delightful experience with Julia Turshen’s cookbook 'Now & Again' and some amazing OXO kitchen tools. From the Greenaver Herb Keeper to the Swivel Peeler, these tools made cooking a breeze. I tried three recipes from the book: Radicchio + Roasted Squash Salad, Sheet Pan Bread Stuffing with Sausage + Spinach, and Roast Turkey Breast + Onions with Mustard + Sage. Each dish was a hit, with deep flavors and festive vibes....
Want to keep this recipe for later? We can email it to you!
Combine mustard, honey, vinegar, and minced garlic to make the dressing.
Toss radicchio and roasted squash with the dressing until evenly coated.
Serve immediately or chill for later.
Preheat the oven to 375°F.
Cook sausage in a skillet until browned, then set aside.
In a large bowl, mix bread cubes, cooked sausage, spinach, chicken broth, and melted butter.
Spread the mixture evenly on a sheet pan and bake for 30 minutes or until golden brown.
Preheat the oven to 400°F.
Rub turkey breast with mustard and sage, then place on a baking dish.
Scatter onions around the turkey and roast for 45 minutes or until the turkey is cooked through.
Let the turkey rest for 10 minutes before slicing and serving.
Want to keep this recipe for later? We can email it to you!
Use fresh sage for a more aromatic flavor in the turkey recipe.
Roasted squash can be prepared ahead of time to save prep time.
For the stuffing, use day-old bread for better texture.
Chill the salad dressing for 10 minutes before tossing for a refreshing taste.
Can I use a different type of squash for the salad?
Yes, you can use any type of squash you prefer, such as butternut or acorn squash.
Can I substitute spinach in the stuffing?
Yes, you can use kale or Swiss chard as alternatives to spinach.
How do I know if the turkey breast is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F.
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing and refrigerate it. Bake it just before serving.
What’s the best way to store leftovers?
Store leftovers in airtight containers in the refrigerator for up to 3 days.
