Thanksgiving doesn’t have to be the big turkey with leftovers until Christmas. This is the first time I have cooked a turkey breast and it was so easy.
It easily feeds six people and without the muss and fuss of a full bird.
Don’t let the roasting pan go dry in the oven or it may burn the bottom of the pan, and then gravy cannot be made. Add more water or stock intermittently.
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Stuffed turkey breast
- 2 bacon strips, cut into 1/2 inch/1.25 cm pieces
- 2 tbsp. unsalted butter 30 mL
- 1 Vidalia onion, chopped
- 1 1/2 c. cubed, crustless sourdough bread 375 mL
- 1/4 c. pine nuts 60 mL
- 1/2 c. dried cranberries, chopped 125 mL
- 1/2 tsp. dried summer savoury 2 mL
- 1/2 tsp. dried thyme 2 mL
- 2 1/4 c. chicken stock, divided 560 mL
- salt and pepper
- 3 lb. skin-on boneless turkey breast 1.5 kg
Preheat oven to 350 F (180 C). In large skillet over medium heat, add bacon and cook, stirring often, until crisp. Add butter and onions. Cook, stirring often, until onions are lightly browned. Stir in pine nuts and cook until lightly browned. Then add dried cranberries, bread, summer savoury, thyme and 1/4 cup (60 mL) chicken stock and stir until well combined. Season with salt and pepper. Let cool for at least 15 minutes or make the day before and refrigerate.
Place a sheet of plastic wrap on a large cutting board. Place the turkey breast skin side down on the plastic wrap, and make it as flat as possible. Cover with another sheet of plastic wrap.
Using a mallet or rolling pin, flatten turkey breast slightly. Remove top sheet of plastic wrap. Season turkey with salt and pepper. Spread stuffing in an even layer over turkey. Gently roll up from the narrow end of the turkey breast, and secure tightly using kitchen twine.
Place wire rack in roasting pan and place turkey roll on rack. Add two cups (500 mL) chicken stock. Roast until turkey reaches an internal temperature of 165 F (74 C), one and a half to two hours. If necessary, add more chicken stock or water, a little at a time, during roasting. Baste with drippings from time to time throughout roasting. This will help with browning the turkey.
When done, remove turkey from oven and tent with foil and let rest 10 to 15 minutes. Reserve cooking juices to serve on the table with the turkey or make gravy.
Crisp brussels sprouts
- 1 lb. brussels sprouts, trimmed, leaves separated 500 g
- 1 tbsp. olive oil 15 mL
- 1 tbsp. grated lemon zest plus lemon wedges for serving 15 mL
- 1/4 c. walnuts, chopped 60 mL
- salt and pepper
- 1/4 c. grated pecorino romano 60 mL
Preheat oven to 375 F (190 C). On a rimmed baking sheet, toss brussels sprout leaves with oil, zest and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with pecorino and serve with lemon wedges.
Mashed potatoes with crispy sage leaves
- 3 lb. yellow-fleshed potatoes, peeled and cubed 1.5 kg
- 1/2 c. unsalted butter, softened 125 mL
- 1/3 c. buttermilk at room temperature 75 mL
- salt and pepper
- melted butter, optional
- 1/4 c. cooking oil 60 mL
- fresh sage leaves
Add potatoes to a large saucepan of cold salted water. Place over high or medium high heat and cook until tender, about 15 minutes.
Meanwhile, heat vegetable oil in a small skillet over medium heat. Add sage leaves and cook for 15 to 20 seconds. Using a slotted spoon, remove leaves from oil and drain on paper towels.
Drain potatoes and return to saucepan. Add butter and buttermilk. Mash until smooth. Season with salt and pepper.
Transfer to serving dish and garnish with fried sage leaves. Drizzle with melted butter, if using, and freshly grated black pepper.
Butternut squash soup with bacon
- 1 large butternut squash, halved and seeded
- 1 tbsp. honey 15 mL
- 1 1/4 tsp. kosher salt, divided, plus more to taste 6 mL
- 1/2 c. salted butter 125 mL
- 2 medium-size yellow onions, chopped
- 1 head garlic, smashed
- 2 medium carrots, chopped
- 2 tbsp. chopped fresh sage 30 mL
- 8 c. lower-sodium chicken stock, or as needed, divided 2 L
- 1/2 tsp. Hungarian sweet paprika, plus more for garnish 2 mL
- 1/2 tsp. black pepper 2 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1/2 c. sour cream 125 mL
- 6 thick-cut bacon slices, cooked and cut into
- 1/2-inch/2.5 cm strips
- 3 tbsp. thinly sliced fresh flat-leaf parsley 45 mL
Preheat oven to 375 F (190 C). Cut squash in half and scoop out all seeds. Arrange squash halves, cut sides up, on a rimmed baking sheet. Brush cut sides of squash with honey and sprinkle with 1/2 teaspoon (2 mL) salt. Roast in preheated oven until tender when pierced with a paring knife, about one hour and 30 minutes. Let cool 20 minutes. Using a spoon, scrape squash flesh into a medium bowl. Discard peels.
Meanwhile, melt butter in a medium Dutch oven over medium heat until sizzling. Add onions and garlic. Cook, stirring occasionally, until softened and translucent, about 12 minutes. Reduce heat to low, and cook, stirring occasionally, until very tender and light golden brown, about 25 minutes. Add carrots and sage. Cook, stirring occasionally, five minutes.
Stir in cooked squash and six cups stock. Bring to a boil over high. Cover, reduce heat to low, and simmer until carrots are tender, about 30 minutes.
Ladle soup, in batches, into a blender. Process until velvety smooth, about 30 seconds per batch. Return pureed soup to Dutch oven over medium heat and stir in paprika, pepper, nutmeg and remaining 3/4 teaspoon/3 mL salt. Stir in remaining two cups/500 mL chicken stock, a half cup/125 mL at a time, until desired consistency is reached. Season with salt to taste. Cook, stirring often, until heated through, about four minutes.
Divide soup evenly among bowls. Top each with a spoonful of sour cream, and sprinkle each serving with bacon, parsley and paprika.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
