Anytime Turkey And Stuffing

By Julie

Time: 90 min

Serves:  6-8 (Or 2 with lots of leftovers)

I love turkey and stuffing so much that sometimes I can’t wait until a major holiday to eat it… but sadly, let’s face it, it’s a lot of work.  Until now.  After a big holiday you will notice all those leftover turkeys will appear in the poultry section, already butchered for you in lovely portions at a reduced price.   I usually grab a couple of breasts, and some drumsticks (that I use for turkey wraps).  You can roast a turkey breast in about an hour, depending on size, and it will taste no different than the one you made a few weeks earlier that was attached to the rest of the bird.

Stuffing can be as easy or as complicated as you want. This one uses day old irish soda bread, but you can use whatever you have, as long as it’s dry. Save the many-ingredient-lots-of-chopping version for your special occasions and make this one anytime.

You Will Need 

For The Turkey

  • 1 turkey breast, about 2 lbs
  • 1 tbsp butter
  • 1 tbsp fresh thyme or 1/2 tsp of dried thyme
  • 1/4 tsp of poultry seasoning
  • salt and pepper

For The Stuffing

  • 2 small or 1 large sweet potato, cubed in 1/2 inch pieces
  • 6 cups of day old bread, cubed
  • 1-2 cups of reduced sodium chicken broth, depending on what kind of bread you are using
  • 1 tbsp of butter
  • 1 tbsp plus 2 tsp of olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 tsp dried sage
  • 1/2 tsp poultry seasoning

 

Prepare The Turkey

Preheat the oven to 350F. The turkey breast should be removed from the fridge 30 min before cooking if you have the chance.  If not, it may take longer to cook the center and the breast might be dry.  Pat the skin dry, and rub it with the butter and seasonings.  Place in a roasting pan on a rack and pop it in the oven.  Roast for an hour and check the temperature.  It should read 178 in thickest part of the breast meat (make sure you are not touching a bone).  Normally for a full sized turkey I would remove it at 170 and let it rest because it will continue cooking, bringing it up a further 10 degrees to the desired 180.  A single breast will not continue to cook very much so it needs to be close to temp before you let it rest.  Let it rest for at least 10 minutes before carving.

Prepare The Stuffing

Heat 2 tsp of olive oil in a dutch oven over medium high heat.  Add the sweet potatoes and cook until they are softened and browned.  Remove from pan.  Add remaining olive oil and butter and reduce heat to medium.  Add onions and celery and cook, stirring often, until softened and onion is translucent.  You may be tempted to do the sweet potatoes and the onions together, but I find that the sweet potato soaks up all the oil and the onions burn.  Add the sweet potatoes back in, the broth, and the spices.  Stir until combined and add the bread, mixing well until you see no dry spots.  I used Irish Soda Bread for my stuffing and it’s very dense.  Because of this I needed more liquid.  If you are using a lighter bread like french bread, you will need less broth or you will end up with soggy stuffing.  There should be a small amount of liquid left in the bottom of the pot after you have stirred the bread in.  If it’s dry, add some more. If there is a quarter inch or more, crank up the heat and evaporate it off on the stove top before putting it in the oven.  Bake covered for 40 min.  If your turkey is taking a little longer than expected, just pull it out of the oven and leave it covered.  Fluff with a fork before serving.

I serve this with a simple salad and cranberry sauce.  This will easily get you to your next big holiday meal without all the fuss and minimal effort.  Who doesn’t love that?

 

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Buttermilk Scalloped Potatoes with Rosemary and Sweet Potato

By Julie

Serves 4-6

Time: 60-80min.  20 min prep, 40-60 min bake.

Sometimes you change out a few ingredients, randomly, and it turns into something amazing.  That’s what happened tonight with my scalloped potatoes.  I had some buttermilk leftover from a chocolate cake that I made and some fresh rosemary that needed to be used up.  So I decided to make scalloped potatoes to go with our ham dinner.  Good decision right?  Except then after prepping the white sauce I discovered that I only had 4 potatoes, not good when you’re making dinner for 4 and company is coming imminently.  I did have 2 sweet potatoes though, so I though, meh, how bad can it be?  It wasn’t bad.  It was amazing.

You Will Need

  • 1/4 cup of butter
  • 1/4 cup flour
  • 4 garlic cloves – minced
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tbsp fresh rosemary
  • 2 1/2 cups buttermilk
  • 1 medium onion – halved and sliced
  • 4 med-large potatoes – very thinly sliced
  • 2 small sweet potatoes – a litrtle thicker than the potatoes

Prepare The White Sauce

Melt butter in sauce pan over medium heat.  Add garlic and cook for 1 min, then add salt, pepper, rosemary and flour.  Whisk in buttermilk slowly, incorporating it into the flour and butter mixture.  Bring to a boil and reduce to simmer until thickened, about 3 minutes.  Remove from heat.

Prepare The Potatoes

Preheat oven to 350f. Place a layer of potatoes in an 8×8 baking dish.  Top with half of the onion and cover with a layer of sweet potato. Finish with a layer of onion and then a layer of potato.  Pour the white sauce over top and cover tightly with foil. Bake for 40-60 min or until potatoes are tender.  The thicker your potatoes the longer it takes to cook.  Sweet potatoes will cook faster than the regular potatoes so make sure both are tender before serving.