Roast Turkey Breast, Cornbread Dressing, Brown Gravy, Cranberry Sauce and Sauteed Green Beans with Bacon

Ingredients

• 8 cup Cornbread (Crumbled, preferably day-old and unsweetened)
• 0.5 cup Unsalted Butter (Equivalent to 1 stick)
• 2 medium Yellow Onion (Finely chopped)
• 4 stalk Celery (Finely chopped)

Instructions

1. 1

   Preparation

   • Preheat your oven to 375°F (190°C).
   • Generously grease a 9x13 inch baking dish with butter or non-stick spray.
2. 2

   Sauté Aromatics

   • Melt the butter in a large skillet or Dutch oven over medium heat.
   • Add the finely chopped onion and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
   • Remove the skillet from the heat and set aside to cool for a few minutes.
3. 3

   Combine Dry Ingredients

   • In a very large mixing bowl, add the crumbled cornbread.
   • Sprinkle the rubbed sage, salt, black pepper, and optional poultry seasoning over the cornbread.
   • Add the cooled onion and celery mixture (including the butter from the pan) to the bowl. Gently toss everything together until well combined.
4. 4

   Moisten and Bind

   • In a separate bowl, whisk the eggs lightly. Pour the eggs and 3 cups of the chicken broth over the cornbread mixture.
   • Gently fold the ingredients with a large spoon or spatula until everything is evenly moistened. Avoid overmixing to prevent a dense dressing.
   • Assess the consistency. If it appears too dry, add the remaining 1 cup of broth, a little at a time, until it's very moist but not swimming in liquid.
5. 5

   Bake to Perfection

   • Transfer the dressing mixture to the prepared baking dish, spreading it into an even layer.
   • Bake uncovered for 35-40 minutes.
   • The dressing is done when the top is golden brown and a knife inserted into the center comes out clean and hot.
6. 6

   Rest and Serve

   • Remove the dressing from the oven and let it rest on a wire rack for at least 10 minutes before serving.
   • This allows the dressing to set, making it easier to scoop and serve. Serve warm.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with beef drippings)
• 4 tbsp all-purpose flour
• 2 cup low-sodium beef broth (Warm or room temperature is best)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste)
• 0.25 tsp black pepper (Freshly ground is recommended)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the all-purpose flour until a smooth paste forms.
   • Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2. 2

   Incorporate the Broth

   • Remove the saucepan from the heat temporarily to prevent lumps.
   • Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
   • Continue whisking until the paste is completely smooth.
   • Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3. 3

   Simmer and Thicken

   • Bring the gravy to a gentle simmer, then reduce the heat to low.
   • Stir in the onion powder, garlic powder, and Worcestershire sauce.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. 4

   Season and Serve

   • Taste the gravy and season with salt and freshly ground black pepper as needed.
   • If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
   • Serve immediately while hot.

Ingredients

• 12 oz fresh cranberries (Rinsed and picked over to remove any soft or shriveled berries)
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp orange zest (From about one large orange)
• 0.25 cup orange juice (Freshly squeezed is best)
• 0.125 tsp salt (A small pinch to enhance the flavors)

Instructions

1. 1

   Prepare the Sugar Syrup

   • In a medium saucepan, combine the granulated sugar and water.
   • Place over medium-high heat and bring to a boil, stirring occasionally until the sugar has completely dissolved. This should take about 2-3 minutes.
2. 2

   Cook the Cranberries

   • Add the rinsed cranberries, orange zest, and orange juice to the saucepan with the syrup.
   • Stir to combine and bring the mixture back to a gentle boil.
   • Reduce the heat to medium-low and let it simmer, stirring occasionally.
   • Continue to cook for 10-12 minutes. You will hear the cranberries start to pop as their skins burst. Cook until most of the berries have popped.
3. 3

   Cool and Thicken

   • Remove the saucepan from the heat and stir in the pinch of salt.
   • The sauce will appear thin at this point. Allow it to cool completely at room temperature.
   • As it cools, the natural pectin in the cranberries will cause the sauce to thicken to a gel-like consistency.
4. 4

   Serve or Store

   • Once fully cooled, transfer the cranberry sauce to a serving dish or an airtight container.
   • Serve chilled or at room temperature. It can be stored in the refrigerator for up to 10 days.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.