No gettin’ around it, Thanksgiving this year is gonna be different. Where typically you’d see extended family gathered and sharing in the day, COVID guidelines are putting limits on many of us. But the day is what you make it, and we’re gonna make it great!
I’ve shared all my feast-level Thanksgiving recipes. Those are still available, and never changing because they’ll taste as good this year as they have the last 7. But where many of us are keeping our groups small, I wanted to share something a little different for this year. An entire Thanksgiving dinner, in one post, portioned for four people (with some light leftovers).
Instead of a whole turkey, we do a turkey breast. Instead of a pan of stuffing, we stuff and roll the turkey with vegetables and herbs. Green bean casserole is swapped for simple asparagus and mushrooms and it’s all paired with the creamiest, fluffiest mashed potatoes you’ve ever had (while still being dairy-free). Pan gravy and a cranberry glaze finish it off, and ever bite is symphonic. If I do say so myself.
Perfect Thanksgiving Stuffed Turkey Breast
- 1/2 turkey breast just one side, skin on
For the stuffing
- 3/4 cup leek finely chopped
- 1/2 cup celery finely chopped
- 1 tbsp garlic finely chopped
- 2 tsp rosemary finely chopped
- 2 tsp thyme leaves separated from stem
- 1 tbsp sage leaves finely chopped
- 2 tbsp parsley finely chopped
- 1 tbsp oregano leaves finely chopped
- 1/4 cup carrot finely chopped
- 2 tbsp almonds finely chopped
- 1/4 tsp ground cinnamon
- 2 tbsp almond flour
- 3 tsp ground allspice
- olive oil
- Preheat oven to 375. In an oven-safe large saute pan on medium heat, combine all the stuffing ingredients except the almond flour and allspice powder. Season with salt and pepper, and sweat for 3-5 minutes. Remove to a bowl, add the almond flour and mix together. Keep the pan though - don't clean it.
- Fillet open the turkey breast (see video). Season the inside with salt and pepper, and 2 tsp allspice powder. Add the stuffing and carefully roll the turkey breast up.
- Tie the breast up with butcher's twine and season the outside with another tsp allspice powder, some salt and pepper.
- Add a couple tbsp olive oil to the pan, place back on the stove on medium heat. Once the residual vegetables left in the pan begin to sizzle in the oil a little, put the turkey breast in, skin side up. Allow it to cook for a couple minutes, then spoon some of the olive oil over top the breast and put it in the oven to cook until it reaches an internal temp of 162 (about 45-60 minutes). Allow it to cool for 20 minutes before slicing.
Creamy, Dairy-Free Mashed Potatoes & Grain-Free Dijon Pan Gravy
- 3-4 large russet potatoes washed, diced
- 2-3 cloves garcli smashed, peeled, stemmed
- 5 tbsp vegan butter melted
- 2/3 cup chicken broth heated in microwave for 90 seconds
- 1/3 cup liquid from cooking potatoes
- 1/2 cup Vegenaise
- 1 tsp garlic powder
- TT salt
- TT pepper
For the gravy
- pan drippings if making alongside roasted turkey
- 1 1/2 cup chicken broth
- starch slurry 1tbsp water with 1 tbsp tapioca starch
- 1 tbsp dijon mustard
- Bring a large pot of water to boil. To it, add a few splashes of red or white wine vinegar and a few large pinches of salt. Add the potatoes and smashed garlic, and boil until potatoes are very tender and the skins are starting to pull away (20-25 minutes).
- Pass the potatoes through a potato ricer into a large bowl with the warmed stock and melted butter. Add the Vegenaise, potato water and garlic powder and work together with a hand mixer. Season with salt and pepper to taste and mix again.
- Assuming you're cooking a turkey, use the pan for the gravy. Put it on medium high heat, add the stock and bring to a boil. Add the slurry and dijon mustard and whisk until it thickens. Remove from heat, whisk frequently, and just before serving.
Asparagus & Mushrooms
- 1 bunch asparagus washed, trimmed, cut into 2 in pieces.
- 5-7 cremini mushrooms sliced
- 1 tbsp garlic finely chopped
- 1 tbsp olive oil
- 1 sprig thyme fresh
- 1 tsp lemon zest
- In a pan on medium heat, add the olive oil, asparagus, mushrooms, and thyme. Season with salt and pepper and cook for 5 minutes.
- Add the garlic and lemon zest and cook another 5 minutes. Remove from heat and serve.
Cranberry Balsamic Glaze
- 1/2 cup unsweetened cranberry juice
- 1/2 cup balsamic vinegar
- 1 orange zested and juiced
- 1/4 cup honey
- Add the ingredients in a pan on medium heat. Simmer to reduce to a syrup consistency. 10-15 minutes.
So even though you can’t be with everyone you’d like to be, you can really treat the ones you are able to spend the day with. And the whole meal start to finish comes together in about two hours, so you get to save yourself some stress as well. Happy Thanksgiving, all. And looking forward to the days of sitting around a table together again.