I went all winter without getting sick. Until last week, that is, when I got hit by a nasty flu and I wanted someone to just remove my face.
That’s how congested I was. No face would have been better than what I was dealing with.
Yesterday, I awoke with the ability to breath through my nose again. It was miraculous. My ears hadn’t popped yet and my eyes still randomly watered, but taking back one normal daily function was enough to get me excited.
So I went and got a haircut that makes me feel like a brand new person. And we finally made dinner at home. Like a real dinner, that took work, had taste, and made me happy to be back in the kitchen again.
This gratin is lush with flavor—some strong (dijon), some gentle (lemon). You can skip the turkey and serve it as a side dish, or load in more meat for a heavier meal. If you want to make it lighter, you can substitute some of the ingredients in the sauce. It doesn’t matter. Just be happy you can breath.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 lb ground turkey
- 1 lb Brussels sprouts, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup heavy cream (or substitute milk for a lighter dish)
- 1 cup gruyere or swiss cheese, grated
- 2 tablespoons whole grain dijon mustard
- salt and pepper to taste
- 1 tablespoon butter
- 1 cup bread crumbs
- 2 teaspoons lemon zest
- ¼ cup fresh parsley, chopped
- Preheat oven to 400.
- Heat olive oil in a cast iron pan. Add onions, cooking until they start to brown. Add in ground turkey and cook for 5-6 minutes, until meat is mostly browned. Remove from heat.
- Bring a medium sized pot of water to boil. Add Brussels sprouts and boil for 5-7 minutes, until bright green. Strain out liquid and toss Brussels sprouts with turkey.
- Melt 1 tablespoon butter in a medium pot. Whisk in flour, then slowly add cream and cheese. Continue to whisk until mixture has thickened.
- Stir in mustard and add salt and pepper to taste.
- In a medium bowl, melt 1 tablespoon of butter. Stir in bread crumbs until nicely coated. Add lemon zest and parsley.
- Pour the sauce over the turkey and Brussels sprout mixture and top with bread crumbs.
- Bake for 15 minutes. Remove from oven and let cool for 10-15 minutes before serving.
Recipe adapted from Bowen Apetit.
[…] Brussel Sprout and Turkey Gratin – Creamy, crunchy, and with the vegetable that’s made the best comeback in the last 5 […]
writes Two Year Blog Anniversary and Jason's Best Of Choices - Things I Made TodayThis recipe was incredible. My mother and I had it over rice. Thank you so much. A+
writes Clarissa LionMaking this again this Thanksgiving
writes Clarissa LionI made this again and it was just as good the second time.
writes Clarissa Lion