It’s like summer comes crashing to a halt on cue the first week of September – suddenly it’s dark before 8, you need to put your wooly socks on, there are leaves crunching underfoot when I take Lou for a walk, and my garden is giving up. Perhaps most ridiculous of all – it’s only a month until Thanksgiving. (!!!) I do love this time of year though, and all the produce that goes with it, and the way the oven warms the house, rather than just heating it up. It makes me want to cook all over again, even though I never stopped cooking over the summer.
It’s been cold and rainy this week, pushing me even further toward comfort food… anything warm and saucy, preferably with some form of bread for mopping. So when the Turkey Farmers of Canada asked me to share a recipe, my first thought was saucy butter turkey, which is so much easier to make than you might think, and a great way to use a turkey breast. (Or leftover roasted turkey, which I know you’ll have a month from now.) And! It’s also so delicious with turkey meatballs (saucy meatballs!), or with added seasonal veggies—try simmering some diced potatoes, cauliflower or zucchini along with the turkey. And though you could pick up a package of naan, I love an excuse to make a batch in a cranked-up hot cast iron skillet.