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Roasted Turkey Dinner Recipe

Inspired by Granite City Food & Brewery

Time3h

Serves8

Sliced roasted turkey breast, gravy, sage stuffing, garlic mashed potatoes, and cranberry chutney.

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Ingredients

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Turkey

3 pounds Turkey breast

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Sage

Gravy

2 cups Turkey drippings

1/2 cups 00 bread flour

2 cups Chicken broth

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Sage Stuffing

4 cups Bread cubes

1 cup Celery, chopped

1 cup Onion, chopped

2 teaspoons Sage, dried

1 1/2 cups Chicken broth

1/2 cups Butter

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Garlic Mashed Potatoes

2 pounds Potatoes, peeled and cubed

4 cloves Garlic cloves, minced

1/2 cups Butter

1/2 cups Milk

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Cranberry Chutney

2 cups Fresh cranberries

1 cup sugar

1/2 cups Orange juice

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

Method

Roasting the Turkey

1

Prepare the Turkey

Preheat the oven to 350°F (175°C). Rub the turkey breast with olive oil, salt, pepper, and sage.

2

Roast the Turkey

Place the turkey breast in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the drippings.

Making the Gravy

3

Prepare the Gravy

In a saucepan, combine turkey drippings and chicken broth. In another pan, make a roux with flour and a bit of drippings. Slowly whisk in the broth mixture, cooking until thickened. Season with salt and pepper.

Preparing Sage Stuffing

4

Cook Vegetables

In a skillet, melt butter and sauté celery and onion until softened.

5

Combine Ingredients

In a large bowl, combine bread cubes, sautéed vegetables, sage, salt, and pepper. Add chicken broth until moist. Transfer to a baking dish and bake at 350°F (175°C) for 30-35 minutes.

Making Garlic Mashed Potatoes

6

Boil Potatoes

In a pot of boiling salted water, cook the potatoes until tender, about 15-20 minutes.

7

Mash Potatoes

Drain and return potatoes to pot. Add garlic, butter, milk, salt, and pepper. Mash until smooth and creamy.

Making Cranberry Chutney

8

Cook Chutney

In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until cranberries burst and the mixture thickens, about 15-20 minutes. Stir in cinnamon and nutmeg.