Who doesn't love a Thanksgiving meal with roasted turkey, mashed potatoes and gravy? Although Thanksgiving is around the corner I thought I would indulge myself with this holiday classic by making a much smaller version - enough for two people. With this recipe you can enjoy a classic roasted turkey dinner any time of the year.

Serves 2

Preheat the oven to 400 Degrees F.

Ingredients for Turkey:

  • 2 turkey thighs or breasts
  • coarse salt
  • ground black pepper
  • 1/2 tsp dried thyme
  • 4 thin slices of lemon (2 per turkey)
  • 2 garlic cloves, sliced thin (1 per turkey)
  • 2 tbsp water or stock
  • 2-3 tbsp butter

Preheat the oven to 400 F and place the two turkey thighs or breasts into the casserole dish. Season the turkey with salt, pepper and dried thyme on both sides. Make a pocket underneath the turkey skin; slip in two slices of lemon and the garlic slices. Pour 2 tbsp of water or stock on the bottom of the casserole dish to help the turkey steam. Place about 1-1/2 tbsp of butter on top of each turkey thigh. Bake at 400 F for 20 minutes, then turn down the heat to 375 F for another 20 minutes. When the juices run clear the turkey is ready.

Ingredients for Gravy:

  • 2 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 1/4 tsp dried sage
  • 1-1/4 cup turkey stock or chicken stock
  • 2 tsp soy sauce or worcestershire sauce
  • 2 tbsp turkey drippings (optional)

Preheat a small saucepan on medium high heat, drizzle in 2 tbsp of olive oil and add in 1 tbsp of flour. Whisk the ingredients together and let the flour cook for a minute. Sprinkle in the dried sage and slowly pour in the stock; making sure to continually whisk. Once the gravy thickens, add in the soy sauce and turkey drippings. Whisk another minute then it is ready to serve.

Ingredients for Smashed sour cream potatoes:

  • 3 medium sized potatoes, cubed (don't peel the potatoes)
  • coarse salt
  • freshly cracked black pepper
  • 2 heaping tbsp sour cream
  • 1/2 cup chicken stock
  • 1 tbsp butter or margarine
  • 1 green onion or chives, chopped

Place the cubed potatoes in a saucepan filled with water and let it come up to a boil. Make sure to salt the water. Cook until tender. Drain the potatoes then place them back into the same saucepan and smash the potatoes using a potato masher. Stir in salt, pepper, 2 heaping tbsp sour cream, chicken stock and the tbsp of butter. The potatoes should be nice and creamy. Sprinkle in the chopped green onions and cover until you're ready to serve.

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