An Intimate Thanksgiving for Five

Fun, festive, fabulous five!

We are missing some of our most important peeps but the party must go on!  This is our go to guide for an easy, peasy Thanksgiving day.

Thanksgiving morning:

Make the stuffing. Stuff and tie the turkey breast and return to the refrigerator.

Two hours ahead:

Remove turkey breast from refrigerator and let it come to room temperature.

  • Assemble the sliced potato bake.
  • Prep the brussel sprouts.

90 minutes ahead:

  • Remove the cranberry sauce from the refrigerator and let it come to room temperature.
  • Sear the turkey breast and begin roasting it.
  • Prepare the topping for the brussels.

30 minutes ahead:

  • Remove turkey breast from the oven; raise oven temperature to 450°F.
  • Roast the brussels.
  • While turkey breast is resting, make the gravy

The BIRD! Who says size matters!?

It’s all about the stuffing to me!

Nov. 27, 2019

The perfect turkey stuffing.

• 4 Tbs. (1/2 stick) unsalted butter
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 2 Tbs. minced mixed fresh herbs, such as
rosemary, sage and thyme
• 1/3 cup minced fresh flat-leaf parsley
• Kosher salt and freshly ground pepper
• 1 package of stuffing (focaccia, cornbread, herb…..whatever you fancy)
• 3 to 3 1/2 cups chicken stock, warmed, plus more if needed

Preheat an oven to 425°F

In a large saucepan over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, and salt and pepper to taste and stir to combine. Transfer to a large bowl. Add the stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.

Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch (2.5-cm) intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.)

Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F about 40 minutes more.

Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch slices. Serve immediately with the turkey gravy alongside.

With much gratitude and love,

Higgs, Mabon, Wardle Families