Cooking a turkey breast for Thanksgiving is a great option if you’re having about 6 people over. For this recipe, the turkey breast is stuffed with rosemary, cranberries and pine nuts and is roasted with root vegetables. I’ve paired it with the Columbia Crest Grand Estates Syrah for the spicy, smoky notes that go so well with turkey. This recipe is sponsored by Columbia Crest.
Perfect for a Small Thanksgiving
This year we have a small group for Thanksgiving dinner. At first, I wasn’t sure what to do since a turkey serves so many people. But then I remembered experimenting with roasting boneless turkey breasts a few years ago. What I discovered was that cooking a turkey breast is the perfect thing to do if you don’t have a lot of people coming over. It serves about 6 and is easy to work with. And really easy to carve.
Turkey Breast, Stuffing, and Veggies in One Pan
The recipe I’m sharing with you today covers the entrée and two side dishes of your meal all in one roasting pan. Thanksgiving dinner was never easier. But don’t worry, this isn’t a boring recipe. You’ll get your hands dirty stuffing the turkey and you’re going to love the play of flavors in both the stuffing and the roasted vegetable mixture. If you just have to go ahead and roast that full bird, here’s how I do that, but I’m telling you this is perfect for a smaller group.
The turkey breast is stuffed with bread cubes, rosemary, dried cranberries, pine nuts, and lots of black pepper. Then the turkey breast is surrounded by a mixture of root vegetables. It’s a usual root vegetable medley but with the addition of the less familiar fennel. If you haven’t had fennel before, it has a texture similar to celery but with a sweet licorice flavor that gets very mellow when roasted.
Cooking a turkey breast for Thanksgiving is a great option if you’re having about 6 people over. For this recipe, the turkey breast is stuffed with rosemary, cranberries, and pine nuts and is roasted with root vegetables.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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