Unstressfull Turkey Dinner

Cornbread (for the stuffing) – this can be made the day before*

• 1 package of Pamela’s Gluten Free Cornbread mix
• 1 can drained corn
• 1/4 cup XYLA
• 1 cup water
• 8 tablespoons melted butter
• 2 eggs
• salt and pepper to taste.

Instructions

1. Combine all the ingredients and bake according to the package instructions.
2. Set aside to cool completely.

Cornbread Stuffing:*

• 1 1/2 medium onions – chopped
• 2 to 3 tablespoons butter
• 1 to 2 teaspoons chopped garlic
• 1/4 teaspoon dry thyme
• 1/2 teaspoon dry basil
• 1/2 teaspoon dry coriander
• salt and pepper to taste
• 3 chicken sausages
• 1 egg
• 1 cup veggie broth

Takes 10 min

Instructions

1. In a large pan melt the butter, then saute the onion, add the dry herbs and salt & pepper. Cook for 3 to 5 minutes. Take the sausage from the casings and add to the mixture and continue to cook until the sausage is cooked completely. Add in the veggie broth and simmer for a few minutes.
2. Crumble the cooled cornbread and add the onion sausage mixture to it. Set aside to cool.

Turkey:**

1. Butterfly the turkey breast and remove the bone (or you can have a butcher do this).
2. Place the turkey between saran wrap and with a meat mallet pound out the breast meat to about 1/2 inch thick.
3. Salt, pepper, paprika the breast meat side up. Add a layer of the stuffing mixture leaving about a 1/2 inch border so when you roll it up the stuffing does not fall out.
4. Roll the turkey breast like a jelly roll and tie up with kitchen string.
5. Salt, pepper, paprika the turkey roll (i.e. the skin side).
6. Brush with 3 tablespoons of melted butter

Yams / Sweet Potatoes

1. Slice the potatoes into 1/4 inch slices (I leave the skin on but you can peel them if you prefer). Sprinkle the slices with garlic powder, salt, pepper and paprika and toss with olive oil.
2. Preheat oven to 325 degrees
3. Line a roasting pan with the potatoes. Place the turkey breast on top of the potatoes and roast for about 2 1/2 hours (until the thermometer reaches 160 to 165).
4. Put remaining stuffing that was not used in the turkey breast in a separate baking dish and bake for 1 hour (i.e. add to the oven 1 1/2 hours into the breast cooking).
5. When the turkey if fully cooked remove from oven and tent with aluminum foil and let rest for 20 minutes. Lower the oven temp to 250 and leave the stuffing in the oven to keep warm.
6. After the turkey has rested cut off the kitchen string and slice.

Additional notes:

1. *the cornbread and stuffing can be made a day ahead.
2. **The turkey breast can be butterflied and stuffed and set in the refrigerator uncovered hours ahead. Remove from the refrigerator 1 hour prior to baking so it can get room temperature.
3. I know this might look like a lot of work but in total it is only a few hours of prep and cooking and that is a really easy day.