Small Thanksgiving? Small kitchen? Or both? Here's a single-skillet turkey and stuffing recipe for your mini-feast, courtesy of our culinary manager Wes Martin.
To complete your mini-feast, see his effortless one-pot sides and ginger pumpkin custards.
Ingredients
8 ounces rustic Italian or French bread, torn into bite-sized pieces
1 large celery stalk, diced
4 scallions, sliced, white and green parts separated
2 tablespoons chopped fresh herbs, such as sage, oregano, or parsley, OR ½ teaspoon dried poultry seasoning or dried sage
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2-to-3-pound bone-in, skin-on turkey breast half
⅓ cup golden raisins, dried cranberries, or chopped dates, OR a combination
2 tablespoons salted butter
2 tablespoons cider or champagne vinegar
Gravy, for serving, optional
Recipe
Preheat the oven to 425°F with the rack in the middle position.
In a medium bowl, toss the bread, celery, scallion whites, and herbs together until combined. Drizzle 2 tablespoons oil over the bread, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and toss well to combine; set aside.
Pat the surface of the turkey dry with a paper towel. Drizzle 1 tablespoon oil over the surface of the turkey and use your hands or a brush to evenly coat it; season the with ¼ teaspoon each salt and pepper. In a 12-inch ovenproof skillet, heat 1 tablespoon oil over medium-high heat until shimmering; add the turkey, skin-side down, and cook without disturbing, until the skin is light golden brown, 3 to 4 minutes. Remove the pan from the heat and transfer the turkey to a plate.
Carefully mound the bread mixture in the center of the skillet and nestle the turkey, skin side-up, into the bread; tuck as much of the bread under the turkey as possible to catch the juices and minimize scorching. Transfer the skillet to the oven and roast, uncovered, until a thermometer inserted into the thickest part of the breast registers between 155 to 160°F, 55 to 60 minutes. Remove the skillet from the oven, transfer the turkey to a cutting board and let stand at least 10 minutes before slicing.
Meanwhile, in a small bowl, combine the raisins, ½ cup water, butter, and vinegar and microwave on high until hot and the butter is melted, 45 to 60 seconds. Pour the mixture over the bread in the skillet and toss well with a silicone spatula to absorb the pan juices and soften the bread; taste and season with salt and pepper. Stir in half of the scallion greens and transfer the dressing to a serving platter.
Using a sharp knife, cut the turkey breast away from the bone, thinly slice it, and arrange it over the plated dressing. Garnish with the remaining scallions and serve with gravy.
