Description
An easy Thanksgiving feast made in 90 minutes and just three pans. Using a single 9” x 13” baking pan to cook the bread dressing, roasted turkey breast, and roasted butternut squash all at the same time.
Ingredients
Scale
Turkey Breast with Herbed Butter
- 1 boneless turkey breast half, (between 2–3 pounds)
- Kosher salt and black pepper to season the turkey
- 4 tablespoons softened butter
- 2 teaspoons finely minced shallot, (about 1/2 shallot) you can add the other half in the dressing
- 1 teaspoon fresh thyme leaves
- 1 teaspoon orange zest
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
Sausage Bread Dressing with Dried Cranberries and Pecans
- 10 ounces of a mix of stale french, challah, sourdough, or multigrain bread (a total of 1/2 – 3/4 of a loaf) cut or torn into 1/2” pieces (about 6 cups)
- 2 stalks of celery, diced (about 1/2 cup)
- 1/2 sweet onion, diced (about 1/2 cup)
- 2 teaspoons minced fresh parsley
- 1/2 pound country-style pork sausage
- 1 tablespoon poultry seasoning
- 2 cups turkey or chicken stock
- 1/2 cup dried cranberries
- 1/3 cup pecan pieces
- 1/2 teaspoon kosher salt
- 1/4 – 1/2 teaspoon ground black pepper
Roasted Maple Butternut Squash
- 1 smallish butternut squash, peeled and cubed (about 3 cups raw)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 375° F with the rack in the middle.
- Pat the turkey breast dry (especially if you have brined the meat—I highly recommend this step)
- In a small bowl, combine the softened butter, shallot, thyme, orange zest, garlic, and black pepper until well mixed.
- Sprinkle kosher salt and black pepper on all sides of the turkey breast.
- Using your fingers, separate the skin from the turkey. Spread the butter liberally under the skin and on top of the skin and set aside.
- In a medium frying pan over medium heat, cook the sausage until browned. Add 1/2 of the onion and celery and saute until softened.
- Add the turkey stock and stir to remove any browned bits on the bottom of the pan.
- In a large bowl, combine the bread crumbs, remaining onion and celery and minced parsley.
- Add the sausage and stock mixture to the bread mixture and lightly stir to combine.
- Stir in the dried cranberries and pecan piece.
- Taste and season the sausage bread dressing to taste.
- Carefully spoon the bread dressing into the 9” x 13” baking pan that has been subdivided with a foil strip so it fills the area.
- Arrange the turkey breast so it is nestled over the dressing and doesn’t touch the sides of the pan.
- In a medium bowl, toss the butternut squash cubes with the olive oil, kosher salt, black pepper and maple syrup until well coated.
- Arrange the butternut squash in the remaining side of the baking pan.
- Bake pan in the preheated 375° F oven for 60 minutes. Check the internal temperature of the turkey breast with an instant-read thermometer. Continue roasting until the turkey reaches 158° F. Remove the pan from the oven and loosely tent the pan with foil for 10 minutes to allow the turkey meat to rest.
- Lift the turkey from the bread dressing and slice. Serve this 2 hour thanksgiving dinner to your guest and enjoy your feast.
