2 Skillet Full Holiday Meal
Submitted By: Jeremy L.


Ingredients:

Roast Turkey and Vegetables:
5-6 lbs Bone-in, Skin-on Turkey Breast (2 halves or 1 whole)
1 lb Sweet Potato - peeled and cut into ½ inch 'cubes'
1 lb Brussels Sprouts - trimmed and halved length wise
½ lb Yukon Gold Potatoes - peeled and cut into ½ inch 'cubes'
½ lb Pearl Onions - peeled and halved
20-24 cloves Fresh Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Sage
4 sprigs Fresh Thyme
8 Tbs (1 stick) Unsalted Butter - softened
1 Tbs Kosher Salt + to taste
2 tsp Fresh Ground Black Pepper + to taste

Gravy:
Drippings from Roast Turkey and Vegetables
2 Cups Low Sodium Chicken Broth
3 Tbs All Purpose Flour
2 Tbs Unsalted Butter
Kosher Salt and Fresh Ground Black Pepper to taste

Stuffing/Dressing:
6 Cups French Bread (apx ½ lb loaf) - cut into ½ inch 'cubes'
3 Cups Low Sodium Chicken Broth
1 Cup Onion - chopped
¾ Cup Celery - chopped
3 Tbs Unsalted Butter
2 Tbs Fresh Parsley - chopped
1 tsp Fresh Sage - fine chopped
1 tsp Fresh Thyme - fine chopped
½ tsp Kosher Salt + to taste
¼ tsp Fresh Ground Black Pepper + to taste
1 Large Egg - beaten

Preparation:

Roast Turkey and Vegetables:
  1. Preheat oven to 400ºF
  2. Place the 'cubed' potatoes, halved Brussels sprouts, pearl onions, and garlic cloves (leave whole). in a 12 -18 inch cast iron skillet and mix to evenly distribute - Lay the herb sprigs over the top of the vegetables
  3. Pat your turkey breast(s) dry and then rub the butter all over - Season on all sides with the salt and pepper - Place the turkey breast(s) on top of the vegetables and herbs
  4. Place the skillet in the top third of the oven (AT THIS POINT IT IS TIME TO START THE STUFFING/DRESSING)
  5. Allow to bake apx 1 hour 15 minutes until the turkey is golden brown and cooked through (internal temperature of 165ºF)
  6. Remove from oven and transfer the turkey breast(s) to a serving platter - Use a slotted spoon to transfer the vegetables and herbs around the turkey - Loosely tent with aluminum foil and set aside to rest for 20 minutes and until the stuffing and gravy are ready to serve
  7. Place the skillet with the remaining drippings over medium heat and GO TO 'Gravy' below
Stuffing/Dressing:
  1. While the turkey and vegetables are roasting, Melt the butter in a 9-12 inch cast iron skillet over medium heat - Add the onion and celery - Sauté until soft but not browned (apx 5 minutes)
  2. Transfer to a large mixing bowl (DON'T WIPE OUT THE SKILLET! The stuffing will be going into it to bake)
  3. Add the bread 'cubes', parsley, sage, thyme, salt and pepper to the sautéed vegetables - Fold until well incorporated - Add the chicken broth and stir well - Allow to sit until most of the liquid has been absorbed - Add the egg and thoroughly combine
  4. Transfer to the skillet used to sauté the onions and celery - 'Smooth' to fill the skillet
  5. Cover with aluminum foil - Place in the middle of the oven and allow to bake for 30 minutes
  6. Remove the foil and allow to bake until golden brown on top (apx 25 minutes more)
  7. Transfer to a serving dish (or just serve in the skillet) and serve hot
Gravy:
  1. Add the butter to the drippings and allow to fully melt
  2. Whisk in the flour 1 Tbs at a time until fully incorporated - After all of the flour is incorporated, continue to whisk for an additional minute
  3. Whisk in the chicken broth making sure you scrape up any 'brown bits' off of the bottom
  4. Allow to cook (whisking regularly) until thickened (apx 3-4 minutes) - Season to taste with additional salt and pepper if needed
  5. Transfer to a serving container (strain through a fine mesh sieve if desired)
  6. Serve alongside the roasted turkey, vegetables, and stuffing
Add some warmed rolls or croissants, a little homemade or canned cranberry sauce, and dessert of choice to 'complete' the full Holiday meal