How to make Turkey Breast with Stuffing Thanksgiving Dinner for Two Recipe
Small Scale, Big Flavor. This menu is all about simplicity and very little fuss. Use this guide to learn how to make a turkey breast with stuffing thanksgiving dinner for two .
Servings: 4 servings
Ingredients
Turkey
- ¾ tablespoons kosher salt
- ½ tablespoon pepper
- ½ tablespoon minced fresh thyme leaves
- 3 pound bone-in split turkey breast, trimmed
Stuffing
- ¼ cup extra-virgin olive oil
- 1 ½ cups chopped onion
- 1 ¼ teaspoons kosher salt divided
- 1 ½ cups celery stalks
- 2 garlic cloves minced
- ½ cup Granny Smith apple chopped into ¼ inch pieces – I opt to leave the apple unpeeled
- 1 ½ cups chicken broth
- ¼ cup Dry white wine
- 1 large egg whisk lightly
- 1 tablespoon unsalted butter
- 1 teaspoon poultry seasoning
- 1 tablespoon finely chopped fresh sage
- ½ tablespoon minced fresh thyme leaves
- 1 pound ciabatta cut into 1-inch cubes (about 10 cups) - If you can't find a loaf of ciabatta, you can substitute 2 pounds of another rustic, mild-tasting white bread. Do not use sourdough here; its flavor is too assertive.
Instructions
For the Turkey:
- Combine salt, pepper, and thyme in a small bowl. Place turkey on large plate and pat dry with paper towels. Sprinkle all over with salt mixture. Refrigerate, uncovered for at least 2 hours or up to 24 hours.
For the Stuffing:
- Adjust oven rack to lower-middle position and heat oven to 325 degrees F. If you have a convection oven this is the time to use it! Spray 12- inch oven safe skillet or cast iron skillet with vegetable oil spray, then add oil to pan. Heat oil in skillet over medium heat until shimmering. Add onion and pinch of salt, cooking until onion becomes soft and translucent, about 5 minutes. Now place the celery in the pan, continue to cook until the onion is golden brown, another 5 minutes. Add garlic and apple, cooking until garlic is fragrant, about 30 seconds.
- Remove skillet from heat, stir in broth, wine, butter, and lightly whisked egg, poultry seasoning, sage, thyme and remaining ¾ teaspoon salt, scraping up any brown bits. Add bread and, using tongs or your hands, toss until bread is evenly coated.
- Nestle turkey breast, skin side up into stuffing in center of roasting pan. Roast until thickest part of the breast registers 160 degrees F, 1 ¼ to 1 ¾ hours.If making mashed potatoes now is the time to peel, cut and boil the potatoes. See notes below for instructions.
Finishing Touches:
- Transfer turkey to carving board, skin side up, and let rest, uncovered for at least 30 minutes or up to 1 hour.Make spinach salad and reheat homemade gravy (see notes below).
- Meanwhile, stir stuffing in the skillet. Return skillet to oven and cook until top of bread looks golden brown, and evenly dry, about 10 to 15 minutes.
- Remove breast meat from bone and slice thin crosswise. Arrange turkey over stuffing in skillet. Drizzle with gravy. Serve, passing remaining gravy separately.
Notes
For Mashed Potatoes: 45 minutes before pulling the turkey breast from the oven, place 1½ pounds of potatoes cut into evenly-sized chunks in a large pot of cold water, so that the water line sits about 1 inch above the potatoes. Add 1 teaspoon Sea salt into the water.
Bring water to a boil, reduce heat to medium-high to maintain the boil and continue to cook until fork tender, about 10 – 12 minutes. Drain water from pot and mash the potatoes to reach your desired consistency. Fold in 1-2 tablespoons butter, about ¼ cup milk, 2 Tablespoons sour cream and salt, to taste. Keep warm in oven until ready to serve.
Make or Reheat homemade gravy while turkey rests. To reheat, Spoon the gravy into a cold saucepan. Turn the skillet on low heat and let the gravy come to temperature slowly, stirring frequently to avoid the gravy burning and to remove any lumps. Simmer on low until ready to serve.
Begin making the apple spinach salad with warm bacon maple dressing, while the turkey rests.
Check out the post for turkey breast carving tips.