We've had our share of what others would consider "odd Thanksgiving meals". We've done everything from Cornish game hens (so good!) to tacos to chili... but once in a while we sneak in some turkey just for kicks. Here's what we made for Thanksgiving 2010 - a Thanksgiving feast - just for two.
Adapted from eatingwell.com
Ingredients:
2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 turkey breast, remove skin and bone, or buy boneless/skinless
Corn bread stuffing (we lucked out and found the kind that had directions for making a small serving by combining your own celery, onion, chicken broth and butter - find something similar and add your own additives)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cup dry white wine
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 turkey breast, remove skin and bone, or buy boneless/skinless
Corn bread stuffing (we lucked out and found the kind that had directions for making a small serving by combining your own celery, onion, chicken broth and butter - find something similar and add your own additives)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cup dry white wine
Preheat oven to 375 degrees F.
Stuffing:
(Follow the directions on the cornbread stuffing mix or proceed to the following with cornbread crumbs); Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.
Turkey:
Meanwhile, place turkey breast between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
Meanwhile, place turkey breast between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
Add cornbread stuffing mix to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place majority of the stuffing mixture in the middle of the pounded breast; compress the stuffing into a log. Fold and roll the meat over the stuffing. Stab the turkey roll in 4 places with toothpicks to hold roll together.
Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a large skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.
Line a large pyrex glass pan, or high rimmed cookie sheet with aluminum foil. Transfer the browned turkey breast to the lined pan and place in oven and bake until the turkey is cooked through, about 20 minutes. (do not overcook).
Cover the turkey roll with foil and set aside to keep warm.
Gravy:
Return the skillet to medium-high heat, add wine. Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly.
Return the skillet to medium-high heat, add wine. Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly.
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