Fall, autumn, whatever you want to call it—it’s here. Got plans? Whether you’re gathering with some friends or reading by the fire, we’ve got the perfect look, dish, and book for you.
We are always looking for something to throw on when it’s not quite cool enough for a jacket, but there’s still a bit of a chill in the air. Enter this adorable cardigan. Comfortable as a sweatshirt, but chicer by far, this is a closet staple for right now. Over a tank, it’s ideal for relaxing at home. Over a clean white button down, with a skirt, Juliet pants, or even some dark denim, it’s an office go-to. Wear now, wear tomorrow, wear forever.
It’s the season to transition from beach reads to cozy reads. We fell in love with The Heart of Henry Quantum. Quirky and touching, along the lines of A Man Called Ove, and Love Actually, this debut from Pepper Harding begs to be curled up with on the couch with a good glass of wine. Set in San Francisco, (the most autumnal place anywhere all year round,) the story is about Henry Quantum, a socially awkward man who goes on a quest to find his wife a last-minute Christmas gift and encounters several distractions—including bumping into his ex-girlfriend. Is she the one who got away? Buy here to read more!
Skinnytaste.com is one of our go-to sites for recipes and inspiration. Luckily for us, we got a sneak peek at Gina’s new book, Skinnytaste Fast and Slow, (out October,) and of Thanksgiving. This turkey recipe is perfect for when you want to impress but don’t want to work too hard: simply prepare the vegetables, stuff the tenderloin, and walk away while it heats in the slowcooker.
Slow Cooker Stuffed Turkey Tenderloins with Gravy
- 1⁄2 tablespoon olive oil
- 1⁄3 cup chopped shallots
- 2 garlic cloves, chopped
- 1 cup (5 ounces) chopped (1⁄2-inch) butternut squash
- 1⁄2 cup fresh or frozen cranberries
- 2 tablespoons pure maple syrup
- 1 small pear, peeled, cored, and chopped
- 3⁄4 cup chopped baby spinach
- 2 tablespoons chopped pecans
- 3 fresh sage leaves, chopped
- 11⁄2 teaspoons kosher salt
- Freshly ground black pepper
- 2 large boneless turkey tenderloins (11⁄2 pounds total)
- 8 (12-inch) pieces of kitchen string
- Olive oil spray (such as Bertolli) or a mister
- 1⁄4 cup all-purpose flour (I like Bob’s Red Mill)
- 2 teaspoons chicken or turkey bouillon (I like Better Than Bouillon)
- 4 fresh sage leaves
- 2 bay leaves
- In a large skillet, heat the oil over medium-low heat. Add the shallots and garlic and cook, stirring until golden, 4 to 5 minutes.
- Add the butternut squash, cranberries, maple syrup, and 1 tablespoon water. Cover, reduce the heat to low, and cook until tender, about 8 minutes.
- Remove the pan from the heat and stir in the pear, spinach, pecans, sage, 1⁄4 teaspoon of the salt, and pepper to taste.
- Cut a slit into the sides of the tenderloins, being careful not to cut all the way through. Season the inside and outside of the tenderloins with the remaining 11⁄4 teaspoons salt and pepper to taste.
- Stuff each turkey breast with about 1 cup of the squash mixture. Tie each tenderloin closed with 4 pieces of kitchen string, cutting off the extra string.
- Wipe the skillet clean and set it over medium-high heat. Spray with oil and carefully sear each turkey breast until browned, 2 to 3 minutes per side.
- Transfer to a slow cooker.