Publix Aprons Back to the Table: Diabetes Awareness Month

Ginger Spice Turkey with Relish, Roasted Broccoli, and Sweet Potato-Apple Sauté

• Complete your meal with a fresh side salad and fresh cut fruit tossed with sugar-free dessert.
• This meal features tasty fresh vegetables and is designed to be lighter fare, without losing the rich flavor we love for the holidays.

• Prepare turkey and begin to bake (10 minutes)
• Prepare broccoli and begin to bake; prepare sweet potatoes (20 minutes)
• Prepare relish for turkey; serve (20 minutes)

Nonstick aluminum foil
2 tablespoons brown sugar, divided
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 fresh turkey tenderloins (about 1 1/2 lb)
1 tablespoon canola oil
2 cups fresh cranberries (7 oz)
1 cup orange juice
1/2 cup Marsala wine (or chicken broth)

1. Preheat oven to 400°F. Line baking sheet with foil. Combine 1 tablespoon brown sugar, ginger, curry powder, salt, and pepper. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of turkey with one-half of the spice mixture (wash hands).
2. Place oil in pan, then add turkey; cook 2 minutes on each side or until browned. Transfer to baking sheet; bake 20–25 minutes or until 165°F. (Set pan aside for later use.)
3. Remove turkey from oven; let stand 10–15 minutes before slicing. Place in same sauté pan: cranberries, orange juice, Marsala, remaining 1 tablespoon brown sugar, and remaining half of spice mixture; cook and stir 10–12 minutes or until cranberries open and mixture thickens. Slice turkey and serve with cranberry mixture.

2 large sweet potatoes, chopped
1 small Fuji apple, chopped
1 small red onion, finely chopped
2 tablespoons canola oil
1/4 cup chopped pecans
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1/8 teaspoon ground cloves

1. Peel sweet potatoes and apple; cut into 1/2-inch cubes. Place potatoes in microwave-safe bowl and cover; microwave on HIGH 4 minutes or until potatoes begin to soften. Meanwhile, chop onion.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add potatoes; cook 3–4 minutes or until edges begin to brown.
3. Stir in remaining ingredients; cook 4–5 minutes or until onions have softened and potatoes begin to brown. Serve.

12 oz fresh broccoli florets
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/3 cup light tomato vinaigrette
2 tablespoons shaved Parmesan cheese

1. Preheat oven to 400°F. Cut broccoli into bite-size pieces (if needed) and place on baking sheet. Drizzle with oil and sprinkle with salt. Bake 10 minutes or until tender.
2. Pour dressing into large bowl. Add broccoli and toss to coat; top with cheese. Serve. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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