Sunday Dinner: Scaled Down Thanksgiving

15 November, 2009 at 10:58 pm 2 comments

turkey and stuffing

On a typical Sunday evening, around, say, 5 pm, you will generally find me splayed on the couch, lamenting the inexorable march of time toward Monday morning and not the least bit interested in doing anything that might nudge the clock forward any faster.  But if there is any Sunday feast capable of making me forget this routine, this roast turkey with garlic sage butter and stuffing is it. Low-maintenance. Sunday friendly. Delectable.

I actually had a hard time deciding whether this meal should be classified with the everyday meals or the weekend meals. Roast turkey and stuffing are generally feast-type foods, and they were unquestionably going-to-get-seconds-inducing enough to warrant the weekend status that they have eventually won. However, I have discovered that there is something shockingly accessible, even potentially “everyday” friendly, about roasting a turkey breast.

Just maybe not one rubbed in butter.

Don’t get me wrong, this turkey was definitely easy enough to make for an everyday meal. Same with the stuffing. And turkey breast is a nice, relatively lean meat that can stay tender on its own juices, so it would generally be a great choice for a non-feast, everyday kind of meal.  It’s more the smearing butter all over it part that keeps this meal in the “weekend” category.

I used a 2.5 pound, bone-in, skin-on turkey breast portion for this.  It was the perfect size to feed the two of us with plenty of leftovers for sandwiches and turkey soup, but not so much that we wasted any.

For the stuffing, I took my mom’s traditional Thanksgiving recipe (the smell coming from the oven had me salivating with nostalgia) and tweaked it by adding mushrooms, adapted it to be cooked outside the turkey cavity, and played with the quantities so that it was suitable for 2 people. I believe her recipe was initially based on a 1950’s Betty Crocker recipe. We usually use a combination of white and wheat sandwich bread for it, but you could really use anything you have on hand–I used simple white bread because that’s what we had.

Roast Turkey Breast with Garlic Sage Butter
Serves 2 with leftovers or 4 for dinner

1 bone-in, skin-on turkey breast portion
1/3 cup butter, softened
1 clove garlic, chopped or pressed
3 fresh sage leaves, chopped

Preheat oven to 350 degrees.  Combine chopped sage, garlic, and softened butter.  If butter is soft enough, you can just mix with a spoon or fork; otherwise use a food processor.  Rub butter under skin of turkey.

prepped turkey

Pop turkey in oven.  I read that you should give it 40 minutes per pound, so I planned on an hour and forty minutes for mine, but it was finished well before that, after around an hour and fifteen minutes in the oven.  Check it after the first hour (assuming its similar in size to this one), basting as needed, and keep an insta-read thermometer or a trusty meat thermometer on hand or in the bird, and take the turkey out when it reaches 165 degrees in the thickest part.  Take it out of the oven and let it rest for at least 15-30 minutes, or until you’re ready to eat it, before slicing.  Use drippings to make gravy, if you like, and save some to drizzle over the stuffing to keep it moist.  And don’t forget to save the carcass to make turkey stock.

Mom’s Thanksgiving Stuffing with Celery and Mushrooms
Serves 2

5-6 slices sandwich bread, torn by hand into small pieces to make about 5 cups
1/2 cup chopped onion
heaping 3/4 cup celery, chopped
about 6 crimini or button mushrooms, sliced
1/2 stick butter
heaping 1/2 teaspoon thyme
scant teaspoon sage
black pepper, to taste
chicken broth or drippings from turkey (or vegetable stock if you want vegetarian friendly stuffing!)

stuffing prep

Maintain 350 degree oven from roasting the turkey.  Melt butter in a large skillet over medium high heat.  Add chopped onion, celery, and mushrooms to skillet and cook a few minutes until onion is softened.

stuffing saute

Add about a third of the bread pieces to the pan, stir, and cook a minute or two until softened and combined.  Put the other bread chunks into a bowl. Remove skillet from heat and stir contents into bowl with uncooked bread pieces.  Add thyme, sage, and pepper, and stir to combine.

stuffing ready to bake

Grease a small casserole and fill with stuffing.  Drizzle chicken broth or turkey drippings over the stuffing to moisten. Bake, uncovered, for 20 minutes.  Enjoy your mini Thanksgiving!

Entry filed under: recipes. Tags: , , .

crostata di marmellata poached brussels sprouts with shallots

2 Comments Add your own

  • 1. Meggie  |  25 November, 2009 at 7:31 pm

    That turkey breast looks phenomenal! I’ve never been much for white turkey meat because it is so often cooked until it’s drier than the Sahara; I bet that smearing it with butter, garlic and sage would easily fix that, though…

    Reply
    • 2. theweekendgourmande  |  25 November, 2009 at 9:39 pm

      the butter definitely helps! also, not having to cook the breast past its done point in order to cook the dark meat of a whole bird adequately–with a meat thermometer and just the breast part, you can make sure to take it out when it is just done and it doesn’t have time to dry out!

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


recent cookery

monthly archives

follow tWG on twitter!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 119 other followers


Follow

Get every new post delivered to your Inbox.

Join 119 other followers

%d bloggers like this: