Blackstone Turkey Veggies and Cranberries
Another complete meal on the griddle perfect for fall, Blackstone Turkey Veggies and Cranberries!
It’s kind of like a mini version of Thanksgiving dinner that you can enjoy any time.
You can even serve it with stuffing and gravy to really give off some holiday vibes.
How to make Blackstone Turkey Veggies and Cranberries
One of my favorite ingredients to work with are these flavored turkey tenderloins.
So flavorful on their own and very tender.
The veggies I went with are potatoes and green beans.
First prepare all of your ingredients and place them on a tray to easily carry to the griddle or flat top grill.
Preheat the griddle to medium heat for a few minutes.
Then add some cooking oil of choice, a pound of diced potatoes, kosher salt, and pepper.
The potatoes will cook 5 to 6 minutes to start, covering with a melting dome.
Add some water and flip them a few times as well.
Next a little more oil and add a pound of trimmed green beans, a diced onion, and 1 1/2 pounds of diced turkey tenderloins.
Season with more kosher salt and pepper and cook 8 to 9 minutes, flipping and mixing together with hibachi spatulas.
Finally add a tablespoon each of dried thyme and sage along with 4 tablespoons butter and 3/4 cup dried cranberries.
Cook for just another minute.
Add more kosher salt and pepper if needed.
Blackstone Turkey Veggies and Cranberries is sure to be a hit at dinner!
I made some crescent rolls to go along with ours.
But stuffing and gravy would be great additions as well.
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If you like Blackstone Turkey Veggies and Cranberries, you might also like these recipes…
Traeger Turkey with Cajun Cream Sauce
Blackstone Chicken Cranberries and Apples
Blackstone Cajun Garlic Green Beans
Holiday Worthy Traeger Recipes
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Blackstone Turkey Veggies and Cranberries
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pound redskin potatoes cut into inch pieces, skin on
- kosher salt, pepper
- 1/2 cup water
- 1 pound green beans trimmed
- 1 onion diced
- 1 1/2 pounds turkey breast tenderloins (I used Honeysuckle White Rotisserie flavor) cut into 1 to 2 inch pieces
- 3/4 cup dried cranberries
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 4 tablespoons butter
- Optional: stuffing, gravy, crescent rolls
Instructions
- Preheat the griddle to medium heat for several minutes. Add some cooking oil of choice and the potatoes, season them with kosher salt and pepper.
- Cook the potatoes on the griddle for 5 to 6 minutes, cover them with a melting dome as they cook, add some water under the dome to steam them. Flip them a few times with hibachi spatulas and add more water a few times.Note: If you don't have a melting dome, a foil pan works. Just be careful touching it as it will be hot.
- Remove the melting dome and add more cooking oil, the green beans, onions, and turkey and season with more kosher salt and pepper. Cook together with the potatoes for 8 to 9 more minutes, flipping and mixing a few times.
- Add the cranberries, sage, thyme, and butter. Cook 1 more minute, mixing together as the butter melts. Season with more kosher salt and pepper if needed.
- Serve with stuffing, gravy, and/or crescent rolls if desired.
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