Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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roasted turkey with caramelized onion + mushroom stuffing

When you’re cooking for 1 (or 2) for Thanksgiving, there is no reason not to make a turkey, and it doesn’t have to be a big one that will leave you with more leftovers than you can possibly imagine. I like to buy a boneless turkey breast and cook that instead. It’s a much smaller portion and still gives me the leftovers I crave for my turkey sandwiches the next day.

For brine

2 tablespoons sugar

2 tablespoons salt
2 fresh thyme sprigs
1 bay leaf
1 teaspoon black peppercorns
2 boneless turkey breasts

3 tablespoons unsalted butter, divided
1 medium onion, thinly sliced
Salt, to taste

Freshly ground black pepper

2 large portobello mushrooms, thinly sliced
1 tablespoon roughly chopped fresh thyme
1 tablespoon roughly chopped fresh flat-leaf parsley
4 cups roughly chopped sourdough bread
1-1 1/2 cups low-sodium vegetable stock
1 tablespoon extra virgin olive oil

For graving
2 tablespoons unsalted butter
2 tablespoons flour
1 cup low-sodium vegetable stock

1. Make a brine by combining sugar, salt, thyme, bay leaf, peppercorns and enough water to cover turkey in a re-sealable bag. Add turkey breasts and seal up bag. Refrigerate for at least 30 minutes.
2. Preheat oven to 425°F.
3. In a medium sauté pan, heat 1 tablespoon butter over medium heat. Add onions and cook until lightly caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a large bowl and set aside.
4. In same sauté pan, heat another 1 tablespoon butter. Add mushrooms and allow mushroom to caramelize before stirring. Add thyme and stir; cook until mushrooms are softened. Remove from pan and add to bowl with onions. Add parsley, bread and 1 cup stock to bowl and season with salt and pepper (add more stock if necessary).
5. Drain turkey breasts and pat completely dry. Place one turkey breast between two pieces of parchment paper and gently pound out breast until surface is fairly even (this will allow for easier rolling). Repeat with remaining breast.
6. Use a sharp, thin knife, cut each breast parallel to surface, almost in half just stopping short of outside edge. Open turkey breasts (should be like opening a book). Place a handful of stuffing inside each turkey breast and carefully roll up, ending seam-side down. Tie each breast with 4 pieces of twine at various intervals, making sure stuffing stays inside. Season outside of each breast with salt and pepper.
7. Place remaining stuffing into a small baking dish and set aside.
8. In a roasting pan or a large oven-safe sauté pan, heat remaining 1 tablespoon butter along with olive oil. Add turkey breasts and sear until lightly golden brown on all sides. Transfer pan to oven, along with baking dish of stuffing and cook for about 30-40 minutes, or until internal temperature of turkey is 160°F (check turkey under stuffing as well for same temperature) and stuffing is lightly browned on top.
9. Remove from oven, tent with aluminum foil and allow to rest for about 10 minutes.
10. Meanwhile, make gravy. Combine butter and flour in a small bowl. Add to pan drippings and whisk until combined over medium heat. Add up to 1 cup vegetable stock if necessary to reach desired consistency. Season with salt and pepper.
11. Cut each breast into 2-inch thick slices and serve with additional stuffing and top with gravy.

Serves 2.

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