One-Pot Thanksgiving Dinner for Two

One-Pot Thanksgiving Dinner for Two

raw material

2 servings

cornbread stuffing

• 1 pound one-day-old cornbread, torn into 1-inch pieces (455 g)
• 1 large egg
• ¾ cup chicken stock (180 ml)
• 1 ½ cups small sweet onions, diced (200 g)
• ¼ cup chopped fresh parsley (10 g)
• 2 teaspoons dried thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Turkey

• 4 tablespoons (½ stick) unsalted butter, softened
• 1 tablespoon chopped fresh parsley
• 2 teaspoons dried thyme
• 1 2-pound belt-bone turkey breast
• 2 teaspoons kosher salt
• Freshly ground black pepper
• gravy, for serving

Yam

• 2 medium yams, scrubbed
• 1 tablespoon unsalted butter
• 1 tablespoon sliced ​​toasted pecans
• 1 tablespoon mini marshmallows

Green Bean Casserole

• 1 can 1 bag of 16 oz frozen green beans, thawed
• 1 1 10½ oz can cream of mushroom soup
• 1 cup fried onions (125 g)

Prepare

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil.
2. Make the filling: In a large bowl, combine cornbread, eggs, chicken broth, onion, parsley, thyme, salt and pepper. While preparing turkey and yams, coat half of the prepared baking sheet and let rest 10 minutes.
3. Make the turkey: In a small bowl, combine the butter, parsley, and thyme. Rub the butter mixture under the skin of the turkey breast until fully coated. Season the skin with salt and pepper, then place on top of the filling.
4. To make the yam: Place the yam in a quarter of the roasting pan and pierce it with a fork.
5. Transfer the pan to the oven and bake for 30 minutes.
6. Meanwhile, make the green bean casserole: In a medium bowl, combine the green beans and cream of mushroom soup.
7. After 30 minutes of baking, remove the pan from the oven and transfer the green bean mixture to the remaining quarter of the pan. Top with fried onions.
8. Return the pan to the oven and cook until the internal temperature of the turkey breast reaches 165°F (75°C), 30-35 minutes.
9. Remove the baking sheet from the oven and cut an opening lengthwise in each yam. Add ½ tablespoon butter, ½ tablespoon sliced ​​pecans, and ½ tablespoon marshmallows to each opening. Cover the tray with a sheet of foil and let stand for about 10 minutes while the turkey rests and the marshmallows melt from the residual heat.
10. Slice the turkey and serve with gravy and garnishes.
11. enjoy!

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