Falling in Love with Fall Turkey Recipes
As fall weather gets cooler, the days get shorter and meals get cozier! The change in seasons may also have you wanting to mix things up in the kitchen, and seasonal vegetables are a simple, yet festive, way to spruce up your mealtime repertoire.
However, if you find yourself in the produce aisle staring puzzlingly at the array of autumnal options, you can rest easy knowing you can’t go wrong when turkey is on the table. After all, turkey is delicious all year, but our favorite protein truly thrives in the fall!
From pumpkin and parsnips to carrots and cabbage, picking out the right harvest vegetable to accompany your turkey doesn’t have to be overwhelming.
Check out a few of our favorite fall recipes that’ll have you breaking out the buffalo check and lighting pumpkin spice candles in no time:
Not just for decoration! Acorn squash is a winter gourd recognized for its unique shape and sweet, creamy flavor.
What to do with it: Stuff acorn squash with ground or shredded turkey filling and bake, or slice into rings and roast for a sweet, nutty side dish.
Recipe to Try: Turkey Chili Stuffed Acorn Squash
Good for the eyes and easy on the palette, carrots are a versatile side dish that can accompany any cut of turkey. Usually orange in color, purple, black, red, white and yellow varieties are increasing in popularity.
What to do with it: Roast away! The sweetness of carrots compliments a variety of flavor combinations. Serve alongside your turkey for a nutrient-dense meal.
Recipe to Try: Rosemary and Garlic Roasted Carrots
Also known as a sweet potato squash, delicata squash is a perfect little boat-shaped vessel for whatever filling your heart desires. And don’t worry about peeling, the skin is delicate and safe to eat!
What to do with it: A little flavor goes a long way, and it’s known for tasting like a cross between fresh corn and pumpkin pie. Mix and match spices and seasonings or stuff with ground turkey for a flavor explosion.
Recipe to Try: Harvest Turkey Meatloaf Stuffed Delicata Squash
Superfoods unite! Kale is a dark, leafy green you can eat raw or cooked and is packed with essential vitamins and nutrients.
What to do with it: Kale can be served raw or roasted, braised or steamed and is the perfect greenery for your fall recipe. Its sturdy leaves can hold its own in longer-cooked dishes.
Recipe to Try: Creamy Kale and Turkey Sausage Pasta with Sun Dried Tomatoes
The parsnip is a root vegetable closely related to carrot with cream-colored skin. When used in stews and soups, parsnips provide a rich flavor. They can also serve as substitutes for starchy potatoes.
What to do with it: Roasted parsnips get caramelized and sweet. Mashed parsnips are a richer, creamier mashed potato alternative. Serve alongside or as the foundation under dark meat cuts, such as turkey thighs, for the ultimate pairing.
Recipe to Try: Roasted Garlic-Parsnip Puree
The king of autumnal gourds brings intense flavor, although canned varieties may be the most accessible and convenient for cooking purposes.
What to do with it: Canned pumpkin is a great way to add flavor to any fall dish and combines nicely with tomato paste, meats and more. Get adventurous with roasted, salted pumpkin seeds for a bit of added crunch.
Recipe to Try: Turkey Pumpkin Chili
These potatoes have a sweet side and are commonly paired with meats as a hardy side dish. Loaded with fiber, sweet potatoes are versatile and easy to prepare.
What to do with it: Similar to russet potatoes, sweet potatoes can be roasted, fried, sautéed, baked or mashed. The options are endless!
Recipe to Try: Smoked Turkey Sweet Potato Skins
Turnips are a root vegetable that commonly tastes bitter when raw but mellows when cooked.
What to do with it: Turnips can be baked, boiled or steamed and served as a tasty, robust side dish to any cut of turkey.
Recipe to Try: Sea Salt & Olive Oil Roasted Turnips