Holiday Meal for 2
Grilled Turkey Breasts with ribs
We used a 6 pound, all natural turkey breast and cooked it on the grill
Herb Butter:
- 1/2 stick of soft butter
- 1 Tsp dried sage
- 2 tsp fresh rosemary
- 1 tsp lemon juice
- salt and pepper
Mix together and put 1/3 of the mixture between the skin and the meat of your turkey breasts. Melt the rest and use to baste the turkey throughout the cooking time. About every 20-30 minutes.
- Soak mesquite chips and place them in the grill in a tin foil pack. This will lend a smoky flavor to the meat.
- Place a foil pan under the grill grate to catch the drippings from your turkey. We will use them later to make our gravy!
- Preheat the grill to 350
- Place the turkey, breast up, over the tin pan, directly on the grill grate.
- Insert meat thermometer into the center of one breast. We’re going to cook it until the temperature reads 160 (about 2 hours)
Twice baked savory Sweet Potato Casserole
- 2-3 sweet potatoes
- ½ tsp salt
- 4 T of butter
- 1 T brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Shredded cheddar jack cheese
- Crumbled bacon
Directions:
- Peel and dice potatoes into 1 inch cubes. Bake in a covered dish at 350 for 30 minutes.
- Mash then mix in the butter, sugar, salt, cinnamon, and nutmeg. Spoon into single serve ramekins.
- Top with cheese and bacon.
- Heat and eat!
Dressing/Stuffing recipe
- 4 cups bagged, dry stuffing
- ½ cup diced onion
- ¼ cup diced sweet pepper
- 2 diced celery stalks
- 2 T butter
- 1 cup chicken (or vegetable) stock
- Salt and pepper to taste
Directions:
- Sautee veggies in melted butter until soft (3-5 minutes).
- Add stock and bring to a boil.
- Add dry stuffing and toss to combine.
- Put portions into ramekins.
- Heat and eat!