Easy Thanksgiving for Two - Turkey with roasted vegetables - sheet pan

So many people today are opting to enjoy a quiet Thanksgiving at home with just two or maybe 4 guests. Many family members live hundreds if not thousands of miles away and trying to fit everyone in on one day can be far too stressful.

I find that as I get older I enjoy Thanksgiving day, at home, in an elegant quiet setting.

In my family my husband is a commercial airline pilot and it is rare that he has this holiday off to enjoy dinner at home.

This year, I will be holding a small gathering at my home and one of the easiest ways to do a delicious traditional Turkey dinner is with a little twist. Instead of a 10 lb Turkey and all the fixings - please consider my Thanksgiving for Two recipe.

Ingredients:

1 - large turkey breast - ask the butcher to butterfly it for you - then lightly pound.

6 - small yukon gold potatoes

6 - large chunks butternut squash

2 large yellow onions - cut into wedges

2-3 cups of your own homemade sage dressing - for the Turkey

splash dry white wine

olive oil

2-3 Tbsp. softened butter

Salt & Pepper

3 sprigs of fresh thyme

2 sprigs of fresh rosemary

fresh chopped parsley

Gravy

French stick

Kitchen string for the turkey breast after it is stuffed

Optional - steamed green beans

Optional - cranberry sauce

Quick Tip for the gravy - begin 4 hours before dinner.

2 cans turkey gravy

1 can beef gravy

pinch of garlic powder, paprika, salt, pepper

1-2 Tbsp. cognac

Directions: prepare ahead of time if you wish - your favorite sage dressing for the turkey breast.

Preheat oven to 375 degrees

Prepare the turkey breast by washing and patting dry. Season generously with salt and fresh cracked pepper.

Lay open the turkey breast and spread evenly your homemade stuffing on top of the open breast.

Gently roll one side of the turkey breast - into the other side - carefully tucking the two end pieces inside the turkey. Take kitchen string and make an end knot on one end to hold the breast end together, then gently roll the sting all around the underside and front side of the turkey to make a tenderloin. Secure the end of the string and keep the breast tightly closed. Finish by making a tie knot and snip the string.

Prepare your vegetables in a large bowl by sprinkling a generous amount of salt, pepper and olive oil. Toss well then spread them evenly onto a large sheet pan or inside a roasting rack leaving enough room (in the middle) for the turkey tenderloin.

When your ready to begin cooking - heat a large skillet on medium high temp. Add approx 2 Tbsp. olive oil and get the oil nice and hot.

Using tongs place the turkey tenderloin into the skillet and sear all sides for approx 4 minutes on each side. Be sure to sear well every side of the tenderloin.

Remove the seared tenderloin and place in the middle of the sheet pan or the roasting rack. Spread all over the turkey tenderloin 2-3 Tbsp. softened butter.

Add the fresh rosemary and the fresh thyme all around and on top of the vegetables and the turkey tenderloin. Add the splash of white wine into the roasting pan. No more than 2-3 Tbsp.

Place into the oven and roast for 50-60 minutes.

When done remove the turkey tenderloin from the pan and place onto a warm platter. Cover lightly with foil and allow the turkey to rest for approx. 15 minutes.

Turn the oven heat to 425 degrees.

Stir the vegetables all around in the turkey juices then place the pan back into the oven (even while the oven temp is rising) and roast the vegetables until they are nicely brown and crisp. This will take approx 15 minutes.

Gravy Method:

This is the easiest gravy recipe I have ever made. Surprisingly delicious.

Combine - 1 can of beef gravy with 2 cans turkey gravy.

Combine all three cans into a large pot, stir well and set it onto the stove (covered) for 3-4 hours before dinner.

I add before the gravy simmers a pinch of salt, lots of black pepper, a good pinch of garlic powder and a touch of paprika.

On your stove's lowest temp allow the gravy to simmer away - stirring once or twice every hour. (What will happen is that all the water in the gravy will cook away - leaving you with the most delicious part of the gravy). Do not worry that it will cook down. This is exactly what you want. This is the demi-glaze part of the gravy.

Taste the gravy after hour 3 and add a pinch more of any of the spices as you prefer.

I find it is between hour 3 and 4 that the magic of this method for gravy happens.

15 minutes before dinner add 1 Tbsp. of the cognac. Allow to simmer and then add 1 more Tbsp. 5 minutes before dinner. The cognac makes an amazing difference.

Serve your Turkey Tenderloin sliced half way down the tenderloin - with all of the roasted vegetables along side on a platter.

If you wish top everything with chopped parsley. I also would serve alongside a warmed french stick.

I hope you find this to be a beautiful way to do Thanksgiving for Two.

ENJOY!