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Saturday, November 26, 2011

Weeknight Thanksgiving Feast!

I may be Canadian but this past week every time I turned on the television someone was talking about or making Thanksgiving dinner. The thoughts of turkey and stuffing were filling my head so the other night I caved and made a full out thanksgiving dinner just for Jordan and I!!! You must think I am crazy but it was actually a lot easier than you think. I obviously didn't go and make a 30 lb. turkey but instead bought just a turkey breast. I used some stale hamburger buns to make the stuffing, made a quick pan gravy, microwaved some frozen peas and mashed up some taters and in just over an hour Jordan and I were eating like we were American!!!!

Butter Basted Turkey Breast
Serves 2
  • 1 boneless, skin-on turkey breast
  • 1/4 cup butter, softened
  • 1 Tbsp. parsley, chopped
  • 1 clove of garlic, minced
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees F. 
  2. Place the turkey breast on a cooling rack placed on top of a baking sheet.
  3. In a small bowl combine the butter with the parsley, garlic, salt and pepper.
  4. Using your hands spread the butter all over the turkey breast, including under the skin.
  5. Place the turkey in the oven and roast until cooked through (internal temperature should be 165 degrees C), about 30-40 minutes. 
  6. Remove from oven and let rest before slicing.

    Skillet Stuffing
    Serves 2-4
    •  1 Tbsp. vegetable or olive oil
    • 1/2 Spanish onion, chopped
    • 2 ribs of celery, chopped
    • 1 clove of garlic, chopped
    • 2 tsp. mixed herbs, chopped (you can use whatever you have on hand, parsley, thyme, rosemary)
    • salt and pepper to taste
    • 4 cups stale bread, cubed
    • 1 cup chicken stock (or more if necessary)
    1. Once the turkey is in the oven, start preparing the stuffing.
    2. Heat a skillet over medium-high heat. Once hot add the oil and the onions. Saute until softened and starting to brown then add the celery and garlic, continue to cook until celery is starting to soften, about 5 minutes then stir in the bread cubes.
    3. Stir in the herbs and season with salt and pepper. 
    4. Pour over the stock until the bread is just wet, stirring to combine. Place the skillet in the oven and let bake along with the turkey. Remove when the turkey is done, the stuffing should be nice and crispy on the outside but still soft on the inside.

    Quick Pan Gravy
    • 1 Tbsp. butter
    • 1 Tbsp. flour
    • 2-3 cups chicken stock
    • 1 tsp. Worcestershire sauce
    • drippings from turkey
    • salt and pepper to taste
    1. Heat a small saucepan over medium heat. Add the butter and let melt. Once melted stir in the flour to form a roux (a paste).
    2. Cook the roux while stirring for one minute then whisk in 2 cups of the stock. Bring to a boil and let thicken then stir in the Worcestershire sauce. Take off the heat until the turkey is done cooking.
    3. Once the turkey is done and resting, place the gravy over low heat and stir in the turkey drippings. Adjust the consistency with some more stock if necessary then season with salt and pepper to taste.
    4. Serve with the rest of your meal.


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