Kinsley’s Meal Kits Recipe

Prep and roast turkey

Preheat oven to 375°F (190°C). Pat the boneless turkey breast dry with paper towels. Rub with 1.5 tbs olive oil, then season evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/2 tsp garlic powder. Place on a rimmed baking sheet or small roasting pan. Roast on the middle rack for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove from oven and tent loosely with foil; let rest 10 minutes (carryover will bring the temperature to ~165°F/74°C). Slice thinly to serve.

Warm pastrami

Heat a large skillet over medium heat. Add 1 tbs unsalted butter and let it melt. Add the sliced pastrami in a single layer (work in batches if needed) and sprinkle with 1/2 tsp coarse black pepper. Warm for 1–2 minutes per side until heated through and edges are slightly crisped. Transfer to a plate and tent to keep warm.

Sauté aromatics

In a large skillet, melt 3 tbs unsalted butter over medium heat. Add the finely diced onion (1 cup) and celery (1 cup). Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in chopped parsley (2 tbs) and remove from heat.

Assemble and bake

Place 4 cups cubed bread in a large bowl. Pour the sautéed onion and celery over the bread. In a small bowl whisk together 1 cup chicken/turkey stock, 1 beaten egg, 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried sage. Pour the liquid mixture over the bread and toss gently until evenly moistened but not soggy. Transfer to a buttered 8x8-inch baking dish (or equivalent). Bake at 375°F (190°C) for 25–30 minutes until the top is golden and the center is set. Remove and let sit 5 minutes before serving.

Make gravy

In a small saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (do not brown). Gradually whisk in 1.5 cups chicken/turkey stock until smooth. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Whisk in 1 tbs Dijon mustard and 1 tsp whole grain mustard until incorporated. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning. Keep warm until ready to serve.

Arrange slices of roasted turkey or warmed pastrami on plates alongside a scoop of classic stuffing. Spoon mustard gravy over the turkey (or serve on the side for pastrami). Garnish with chopped fresh parsley (1 tbs) and a lemon wedge if desired. Serve immediately.