http://blogs.babycenter.com/life_and_home/cookin-thanksgiving-with-tyler-florence/

Sweaty palms? Check. Flushed cheeks? Check. 3 canisters of deodorant applied? Check. I’m about to go live with the Tyler Florence for Babycenter’s “Cookin’ up Thanksgiving for You and Your Baby” webcast. We’re all huddled around his Mill Valley, CA store (if you think Williams-Sonoma or Sur La Table is amazing, you ain’t seen nothin’ baby) prepping for the shoot.

Anyway, I want to post his recipe here so everyone has access to it after the broadcast [view it here:]

This is a one-pan, delicious, easy Thanksgiving meal that can serve your entire family (including the adults, toddlers and babies). Full disclosure: I cook this recipe for dinner all the time. It’s too easy…and smells too good in the oven!

Roast Turkey with Sweet Potato, Apples & Brown Rice

INGREDIENTS (organic recommended, at least for turkey and apple)

1/2 pound boneless turkey breast
1/2 large sweet potato, scrubbed and halved
1 Gala, golden delicious (or any fresh in-season apple)
1/2 small yellow onion, halved with layers separated
1 1/2 tablespoons extra-virgin olive oil
1/2 cup cooked brown rice (or wild rice), warm or at room temperature

Preheat the oven to 400°F.

Arrange the turkey, sweet potato, apple, and onion on a rimmed baking sheet. Drizzle with 1 1/2 teaspoons of the oil.

Roast uncovered for 25 to 30 minutes, or until the turkey has reached an internal temperature of 155°F when tested at its thickest point with an instant-read thermometer. Let the turkey rest for 10 minutes.

Divide the meal into adult and child-friendly portions. For the kid portions, shred the turkey into small pieces and scoop the sweet potato flesh and apple from the skin. Place in a food processor along with some of the onion. Add a few tablespoons of brown rice. Drizzle in the remaining 2 1/2 teaspoons of oil and pulse on and off until coarsely chopped. Serve warm.

Makes 3 to 4 adult servings or 6 kid servings

Note:
You can use additional ingredients or swap out others to create variety and add nutrients, such as cranberries, brussel sprouts, cinnamon, rosemary, ground pepper and salt (for flavor if preferred).