Blackstone Turkey Veggies and Cranberries
Blackstone Turkey Veggies and Cranberries is like a small Thanksgiving feast on the griddle, you can even serve with stuffing and gravy!
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.