Another complete griddle meal that’s perfect for fall: Blackstone Turkey Veggies and Cranberries.
Think of it as a compact Thanksgiving-style dinner you can enjoy any night of the season.
You can serve it with stuffing and gravy or crescent rolls to enhance those holiday flavors.
How to make Blackstone Turkey Veggies and Cranberries
I like using flavored turkey tenderloins for this dish — they’re tender and already full of flavor.
For vegetables I used redskin potatoes and trimmed green beans, plus onion and dried cranberries.
Prepare and portion all ingredients on a tray to make moving them to the griddle quick and easy.
Preheat the griddle to medium for a few minutes, then add your cooking oil of choice.
Start with 1 pound of diced redskin potatoes (skin on), seasoned with kosher salt and pepper.
Cook the potatoes for about 5 to 6 minutes, covering them with a melting dome to trap heat and steam.
Add about 1/2 cup water under the dome and flip the potatoes a few times as they cook to promote even browning.
Next, add a little more oil and place 1 pound trimmed green beans, a diced onion, and 1 1/2 pounds diced turkey tenderloins on the griddle.
Season with additional kosher salt and pepper, then cook for 8 to 9 minutes, flipping and mixing everything together so flavors blend and the turkey cooks through.
Finally, stir in 3/4 cup dried cranberries, 1 tablespoon dried sage, 1 tablespoon dried thyme, and 4 tablespoons butter. Cook for about one more minute so the butter melts and the cranberries warm through.
Taste and adjust seasoning with more kosher salt and pepper if needed.
Blackstone Turkey Veggies and Cranberries is sure to be a hit at dinner!
This dish pairs well with crescent rolls, stuffing, and gravy — choose any combination you like to round out the meal.
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
Recipe: Blackstone Turkey Veggies and Cranberries
Servings: 6 • Prep: 10 mins • Cook: 15 mins • Calories: 410 kcal
Equipment
- Blackstone griddle or flat top grill
Ingredients
- Cooking oil of choice
- 1 pound redskin potatoes, cut into 1-inch pieces (skin on)
- Kosher salt and pepper
- 1/2 cup water
- 1 pound trimmed green beans
- 1 onion, diced
- 1 1/2 pounds turkey breast tenderloins, cut into 1–2 inch pieces (flavored tenderloins work well)
- 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. Add oil and the diced potatoes, then season with kosher salt and pepper.
- Cook the potatoes 5–6 minutes covered with a melting dome, adding about 1/2 cup water under the dome to steam them. Flip a few times until tender and golden. (If you don’t have a dome, a foil pan can work—use caution as it will be hot.)
- Remove the dome and add more oil if needed. Add the green beans, diced onion, and diced turkey. Season again with kosher salt and pepper. Cook 8–9 minutes, flipping and mixing until the turkey is cooked through and the vegetables are tender.
- Stir in the dried cranberries, sage, thyme, and butter. Cook for about 1 more minute while the butter melts and everything combines. Adjust seasoning to taste.
- Serve hot with optional stuffing, gravy, or crescent rolls.
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