A turkey dinner is almost a requirement at around the holidays. To not have turkey for thanksgiving is as unamerican as not having pork for Easter is unchristian-like. I usually make 2 turkeys around the thanksgiving but when we are not around the holidays I just want a turkey dinner without the cost of a whole turkey. that is where cooking a turkey breast comes in. one breast is usually enough for two people and can be cooked on a weeknight without either having to come home early or having the dinner take so long that we wither away to nothing. Who would eat our wonderful turkey then.
For a side we follow a once popular low carb diet that suggested eating fake mashed potatoes where you would make a cauliflower puree and pretend you were eating mashed potatoes on a beach and drinking triple thick chocolate milk shakes. They were lousy as “mashed potatoes” but when you think of it for what it is,a tasty puree,cover them with gravy you can have a yummy side dish and get in another serving of vegetables.
Roasted turkey breast with Cauliflower puree Recipes
Roasted turkey breast Recipe
Time: 65 minutes
1 lb turkey breast
1 tbls fresh minced garlic
one bay leaf
2 cups whole cremini mushrooms quartered
½ cup water
Preheat oven to 350 degrees. Cut a slit in the center of the turkey breast to a depth of half the thickness of the turkey breast. Stuff the slit with the garlic and bay leaf. Tie with string to keep breast together. Sprinkle breast on both sides with poultry seasoning, salt and pepper and place in greased baking dish and arrange mushrooms around turkey. Cook for 45 minutes to an hour or until juices run clear and center temperature is at least 155 degrees.
Time: 5 minutes
1 tbsp arrow root mixed with 2 tbsp water (cornstarch or a roux may be used)
pour turkey drippings into sauce pan and heat to a simmer. Salt and pepper to taste. Add arrow root mixture 1 tbsp at a time until gravy reaches desired thickness.
Cauliflower Puree Recipe
Time: 25 minutes
3 cups cauliflower
1 cup of milk or cream
salt and pepper to taste
Cut cauliflower into florets and boil or steam until tender. Put florets into blender with half the milk or cream, salt and pepper and butter if desired. Blend and pour remaining milk until you have the consistency of runny mashed potatoes. serve topped with gravy or eat plain.