Thanksgiving for one

quick, simple, delicious: stable recipe

Tips

no turkey? no problem!

Locating turkey is not a challenge during this time of year; however, finding boneless turkey breast might prove more difficult. Fortunately, this recipe is versatile and can be adapted for use with a variety of polutry. Chicken, a classic and excellent substitute, as well as Cornish hen, work well in this dish. Regardless of the meat you choose, ensure it is cooked to the proper temperature.

Making the gravy

when roasting a whole bird, you have more than enough drippings to make a delicious gravy. Since we want to reserve what we get for the vegetables, we have to cheat a little by using some bottle broth. Thankfully gravy is easy to make, season to your taste; drizzle over dish when done.

Thanksgiving for one

Preparation Time: 15 minutes | Cook Time: 40 minutes | Serving size: 1

Gather

• 1 boneless turkey breast (about 6-8 ounces)
• 1 small russet potato, diced
• 1/2 cup green beans, trimmed and halved
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 4 cloves garlic, minced
• 3 tablespoons butter
• ½ teaspoon sage 
• 1 teaspoon thyme 
• 2 teaspoons Rosemary 
• 2 teaspoons white pepper 
• ½ teaspoon paprika 
• Salt and black pepper to taste 
• 1/2 cup turkey or chicken broth

For the Gravy

• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 3/4 cup chicken broth (plus more if needed)
• seasonings ( I recommend black pepper, sage, thyme, garlic and onion powder)

Follow

1. Preheat your oven to 375°F 
2. In an ovenproof skillet, melt butter over medium heat.
3. Season the turkey breast. Sear in the skillet until it’s browned on both sides. Remove from the skillet and set it aside.
4. In the same skillet, add the diced potato, green beans, onion, celery, carrot, and garlic. Sauté for a few minutes until the vegetables start to soften.
5. Place the seared turkey breast back on top of the vegetable mixture in the skillet.
6. Pour 1/2 cup of broth into the skillet.
7. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 25-30 minutes or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
8. While the skillet is in the oven, you can make a quick gravy. In a small saucepan, melt butter over medium heat. Stir in flour and cook for a minute or so until it’s lightly browned. Gradually whisk in 1/2 cup broth, and continue to whisk until the gravy thickens.