I have made this exactly as written (from your Cook’s Country magazine Oct/Nov 2020) and it’s absolutely PERFECT!! It’s so delicious and comes out picture perfect, looks just like yours. That turkey is tasty and moist and not dry like usual roast turkey. I’m telling you guys, you have to make it! Highly recommended!!😋
@@teresasciortino9090 I don’t know why my response doesn’t save here, I already responded twice before. It was actually in their magazine Oct/Nov 2020. I just edited in original post too. :)
Probably the most perfect, concise and informative delivery of any cooking vid I’ve seen….and I watch a lot of these. Looking forward to making this for Christmas dinner, thank you for the idea! 👍
You know what I like about ATK? They are actual professional Chef's, not like those food network "Chef's" they show good food and good techniques while preparing. Thanks Julia for the great video!
That’s not quite true…Here are some Food Network Chefs & where they got their culinary training. Bobby Flay: The French Culinary Institute, Alton Brown: New England Culinary Institute, Giana de Laurentiis: Le Cordon Bleu Paris for Le Grand Diplôme, Cat Cora: Culinary Institute of America NY, Amanda Freitag: Culinary Institute of America NY, Aarón Sanchez: Johnson & Wales University. Just for comparison, Julia Collin-Davison also went to the Culinary Institute of America. PS: I am a big fan of ATK.
it looks so gourmet but actually the steps do not seem overly complicated. the pomegranate seeds really add a splash of color and kick up the dish. thank you
Made it last year with gravy and it was so amazing i had to find the recipe again. This year I will try the pomegranate sauce too. Easy, beautiful and very delicious!
I wasn't sure about the pomegranate relish, but it looks sooo good on top and I think the flavors would work well together. Certainly easier than a cranberry sauce and I appreciate how fresh it would be.
We’re having turkey breast this Thanksgiving. Two of us is all we need. Your finish presentation was beautiful. I like the idea how you put the uncovered turkey in the fridge to fry out the skin. ❤ I love this site.
I've made breast of turkey in an oval slow cooker with very goods results. It won't brown but using the gravy packet, an extra cup.of water and a splash of marsala the long, moist cooking environment yields a tasty piece of poultry that won't take a week to use up.
With that pomegranate-parsley sauce I think this'll be ideal for a christmas dinner, especially for an audience that doesn't like a conventional stuffing or gravy. Can't wait
I will say I am now a convert to just turkey breast for Thanksgiving. Did it in the smoker and it was amazing. Also that relish is actually quite tasty.
Perfection!!! Two observations on my end, the first being entirely selfish. 1) To the stuffing (dressing, whatever), I'd be craving some celery and sage in there for sure. Perhaps some walnut and apricot too. 2) That sauce is EPIC!!!! I can imagine it tastes amazing but visually alone it would be the ultimate Christmas gift just on visuals alone. OMG! Thanks, I love this channel so much. I'm a bit isolated and you bring me hours of entertainment, enlightenment, education and inspiration.
Make a roux using butter, flour, pepper, minced onion, and poultry seasoning. Then use Turkey “better than bouillon” to make broth/stock, and add it to your flour whisking out any lumps. Taste it to see if you need salt before serving. Yummy. Good luck and Happy Thanksgiving.
All the comments are positive. I've been trying to find a recipe for the day after thanksgiving. I visit my family so I don't cook anymore, so I was missing the day after delights. This would be a perfect solution.
Great recipe! I’ve been making the Julia Childs deconstructed Turkey I learned from ATK. This is a phenomenal version. Perfect for our small gathering 😊
I’ve been watching you and the gang for years. Your Phenomenal love your recipes they’re all delicious I just received your big dictionary cookbook so many great great years of recipes I have it out like my Bible that’s how big it is and I will be using almost every recipe as long as it takes me thanks so much take care thanks for all the great recipes
I have used a similar technique. The difference being I removed the breasts from the bone prior to roasting on top of the stuffing. It makes slicing the finished turkey even more streamlined.
this recipe can be easily modified to your taste preferences and/or dietary needs. if you want to add celery, add celery. if you want to make gravy, you can make a separate gravy. if you want to make a different type of stuffing then make it. modify as you need or want.
I think I would leave out the garlic, add celery to the saute, and use breakfast sausage and thyme instead of Italian sausage. That is the flavor combination we crave once a year. But the one pot prep is fantastic.
Definitely leave out garlic and add celery-maybe carrots too- and I would use butter to saute not olive oil. And make gravy, screw that pretentious relish,
@@wa2k99 You are offended by the flavors that MY family craves at Thanksgiving? The turkey stuffing recipe we use was handed down in my family from about 1860. Pizza did not arrive in my town until about 1960. Now we have plenty of mouth-watering Italian recipes (with garlic) for other days, but on Thanksgiving we crave the traditional flavors that were concocted well over a 100 years ago by my GGGrandmother, an immigrant German, who probably never used garlic a day in her life. How can you get offended by that?
What a perfect recipe!!! Easy. I let it sit overnight in the fridge uncovered as instructed and the skin was crispy and the inside was moist and tender. MAKE THE POMEGRANATE SAUCE!!!! I was dubious but it does really make the dish like you said. Never cooking a whole bird again. Thanks!
This looks so good, I think I'm going to do a practice run sometime in October. I might make a gravy instead of the pomegranate relish however - I just need a plain old gravy with turkey and stuffing.
I thought the lack of celery in the stuffing sounded a bit unusual, but I'd give it a try. I'd definitely put sage in it though. Especially with the sausage!
This was one of the best turkeys ever! I did make some gravy on the side for mashed potatoes and such but the recipe as written is close to perfect. The only problem I had is that the stuffing did start to burn so the breast finished off and a separate pan.
I think this is a great way to roast a whole turkey breast to juicy perfection. The only problem I have is with the pomegranate seeds. I used to eat pomegranate seeds but I would suck the juicy pulp then spit out the seeds as they are inedible.
I wrote down the recipe so you don't have to: th-cam.com/video/GVLt7UgsDnE/w-d-xo.html Tools and Extras: • A rough wad of aluminum foil to stablize while storing seasoned turkey in fridge. • Roasting pan to bake both the turkey and stuffing in simultaneously. • Fine grater for the garlic in the sauce. Key takeaways: • Salt and cold air on uncovered turkey will make for a super crisp turkey in the oven. • Use a roasting pan and place stuffing on bottom to use as a rack to get flavor benefits from the turkey's juices by baking with turkey on top. • Cut ciabatta loaves down the long length into 2-3 long sections, cut those into 1-inch long strips and then the strips into 1-inch cubes. Ingredients: • Turkey breast - pat dry the exterior with paper towel SEASONING - • 1 TBSP thyme, minced • 1 TBSP black ground pepper • 1.5 TBSP Kosher salt STUFFING - • 1/2 cup olive oil • 3 yellow onions, chopped (3 cups) • 1/4 tsp salt • 2 loaves of ciabatta (2 lbs), cut into 1-inch cubes • 6 cloves of garlic, chopped • 1/3 cup dry white wine (e.g. Pinot Grigio, Sauvignon Blanc, Chablis) • 3 cups of chicken broth • 2 TBSP fresh sage, minced • 1 TBSP fresh thyme, minced • 1.5 tsp Kosher salt • 1/4 tsp red pepper flakes • 1 lb. of Italian sausage, out of its casing and crumbled (optional) RELISH (non-traditional sauce) - • 3/4 cup fresh Italian parsley leaves, chopped • 2 cloves of garlic, grated with a plane grater • Shallots, finely minced • 3/4 cups pomegranate seeds • 1/2 cup olive oil • 2 TBSP lemon juice • 3/4 tsp Kosher salt FINISHING - • 1.5 cups fresh parsley, chopped • Directions: PREPARE THE TURKEY - 1. Mix seasoning ingredients well. 2. Season turkey well, top, bottom, front and back. 3. Place wad of foil under turkey in its former cavity to keep it stable and give it support. (1:43 for reference) 4. Place in fridge uncovered for a minimum of 2 hours, but up to 24 hours in advance. STUFFING - 5. Coat bottom and sides of roasting pan with non-stick spray. 6. Place roasting pan over 2 burners on stove and heat over medium heat. Add olive oil. Let come to a shimmer. 7. Add onions to roasting pan and 1/4 tsp salt. Saute until soft and lightly brown (approx. 10 minutes over medium heat) 8. Add garlic. Cook for about 30 seconds, just until you can smell it. Burned garlic will make your dish bitter. 9. Add white wine, chicken broth, sage, thyme, salt, red pepper flakes and scrape the bottom of the pan to release the brown bits. 10. Turn off heat. 11. Add your ciabatta bread cubes and toss in wet mixture until coated well. 12. Add sausage and stir into bread mixture. BAKE TURKEY & STUFFING - 13. Preheat oven to 325°F 14. Remove foil from underside of turkey and place directly on top of stuffing in roasting pan. You it stabilized with skin side up. 15. Place roasting pan on lower-middle rack and cook for approx 2.5 hours, until the thickest part of the turkey breast registers 160°F. 16. After it has reached 160°F, take the turkey out of the oven and let it rest for 30 minutes. Leave oven on. 17. Using 2 tongs, remove the turkey and let it rest further, preferably on a cutting board. 18. Place the stuffing back in the oven at 325°F and cook for additional 10-15 minutes until crisp. RELISH - 19. Add parsley leaves, garlic, shallots, pomegranate seeds, olive oil, lemon juice, and salt to a bowl and stir well. FINISH STUFFING - 20. Add 1.5 cups fresh parsley and mix well. CUT TURKEY - 21. Cut turkey right down the middle to separate the two halves. Use knife to separate the turkey meat from the bone to produce a large but unified half. Do same with other side. 22. Slice thin pieces (about 1/2-inch) 23. Place slices on stuffing and top with relish. SERVE - 24. Place stuffing on plate, add slices of turkey with relish bits and add additional relish on top.
Everything looks great, however I am not a fan of pomegranate seeds. Any ideas for an alternative? Maybe dried cranberries or rustic (not jellied) cranberry sauce? Or diced dried cherries?
I have a family member who refuses to eat SAUSAGE. Any thoughts? Julia, everyone who uses the breast only, should see this MASTERPIECE! 100% flavorful, & gorgeous! 🏆 ♥️
A jar of Better Than Bouillon Vegetable base has such rich flavor and deep color it adds a little something something without any meat. I use it instead of beef flavor in stir fries and for making gravy with pan drippings to serve over sauteed chicken.
I have made this exactly as written (from your Cook’s Country magazine Oct/Nov 2020) and it’s absolutely PERFECT!! It’s so delicious and comes out picture perfect, looks just like yours. That turkey is tasty and moist and not dry like usual roast turkey. I’m telling you guys, you have to make it! Highly recommended!!😋
Which one of their cookbooks is this recipe in?
@@teresasciortino9090 I don’t know why my response doesn’t save here, I already responded twice before. It was actually in their magazine Oct/Nov 2020. I just edited in original post too. :)
I always enjoy watching cook country or America test kitchen👍
Oh my goodness, that looks absolutely gorgeous! I do believe I will do that THIS year!
Probably the most perfect, concise and informative delivery of any cooking vid I’ve seen….and I watch a lot of these. Looking forward to making this for Christmas dinner, thank you for the idea! 👍
You know what I like about ATK? They are actual professional Chef's, not like those food network "Chef's" they show good food and good techniques while preparing. Thanks Julia for the great video!
That’s not quite true…Here are some Food Network Chefs & where they got their culinary training. Bobby Flay: The French Culinary Institute, Alton Brown: New England Culinary Institute, Giana de Laurentiis: Le Cordon Bleu Paris for Le Grand Diplôme, Cat Cora: Culinary Institute of America NY, Amanda Freitag: Culinary Institute of America NY, Aarón Sanchez: Johnson & Wales University. Just for comparison, Julia Collin-Davison also went to the Culinary Institute of America. PS: I am a big fan of ATK.
ATK is the best, they dont pay games just good recipes
Oh my goodness, my mouth is watering for this!!!
it looks so gourmet but actually the steps do not seem overly complicated. the pomegranate seeds really add a splash of color and kick up the dish. thank you
The pomegranate sauce was so perfect! Thank you! You always have great recipes!
This is the most perfect turkey and stuffing presentation.
I love this! Definitely worth A Try! Thank you Julia!
Looks so good and really not that difficult. Will have to give this recipe a try for sure !!
Beautiful!! And pretty simple. Thank you.
Made it last year with gravy and it was so amazing i had to find the recipe again. This year I will try the pomegranate sauce too. Easy, beautiful and very delicious!
Only three of us white meat turkey fans this year. Tempted to give this a try. These videos are so helpful and easy to follow. Thanks.
This is how I'll be doing it this year - looks like a winner!
Made this recipe this year for Thanksgiving…everybody loved it.
This is a perfect little recipe. So beautiful! 🎉 Thank you!
Cannot wait to try the Roast Turkey with sausage stuffing. Thank you.
I wasn't sure about the pomegranate relish, but it looks sooo good on top and I think the flavors would work well together. Certainly easier than a cranberry sauce and I appreciate how fresh it would be.
Man I love seeing her cook...I use to get up Sunday morning on kera and learn how to fix my house and cook when i was 13... I am 30 now.
We’re having turkey breast this Thanksgiving. Two of us is all we need. Your finish presentation was beautiful. I like the idea how you put the uncovered turkey in the fridge to fry out the skin. ❤ I love this site.
I've made breast of turkey in an oval slow cooker with very goods results. It won't brown but using the gravy packet, an extra cup.of water and a splash of marsala the long, moist cooking environment yields a tasty piece of poultry that won't take a week to use up.
Looks fabulous. I can't wait to try it!
With that pomegranate-parsley sauce I think this'll be ideal for a christmas dinner, especially for an audience that doesn't like a conventional stuffing or gravy. Can't wait
That sauce with pomegranate and parsley sauce looks very festive,Christmas Colors!! Very nice recipe!
I will say I am now a convert to just turkey breast for Thanksgiving. Did it in the smoker and it was amazing. Also that relish is actually quite tasty.
*Definitely worth a try. Thanks for sharing* 😍
So much easier and better than a whole turkey. Excellent presentation!
Definitely making this for Thanksgiving! 😊
Me too.
Artist at work, looks delicious
Love your new sauce. Can’t wait to try this. Thanks 🙏 ❤️🐶🐶🎈🍁🍁
Perfection!!! Two observations on my end, the first being entirely selfish.
1) To the stuffing (dressing, whatever), I'd be craving some celery and sage in there for sure. Perhaps some walnut and apricot too.
2) That sauce is EPIC!!!! I can imagine it tastes amazing but visually alone it would be the ultimate Christmas gift just on visuals alone. OMG!
Thanks, I love this channel so much. I'm a bit isolated and you bring me hours of entertainment, enlightenment, education and inspiration.
Great recipe!👍😁 I love turkey and dressing!😁👍
That looks really good!
Beautiful…Looks delicious 👍
Lol
looks so good I'm going to try this
My family might mutiny without gravy...
Then I find your family rather shallow and pedantic.
Mine too!!
Make a roux using butter, flour, pepper, minced onion, and poultry seasoning. Then use Turkey “better than bouillon” to make broth/stock, and add it to your flour whisking out any lumps. Taste it to see if you need salt before serving. Yummy. Good luck and Happy Thanksgiving.
Gravy is only needed for dry, boring roasted turkey. Trust me, this one doesn’t need it at all! It’s perfect! 😊
@@Martina1192 it is needed for Turkey pot pie though. Lol 😉
Wow!!! Looks incredible!
Looks delicious
I am going to try the stuffing recipe with a roasted chicken as a regular dinner option! Still need gravy!!!!!
Yes definitely gravy and celery in my stuffing but this looks great.
All the comments are positive. I've been trying to find a recipe for the day after thanksgiving. I visit my family so I don't cook anymore, so I was missing the day after delights. This would be a perfect solution.
Great recipe! I’ve been making the Julia Childs deconstructed Turkey I learned from ATK. This is a phenomenal version. Perfect for our small gathering 😊
this looks amazing and doable! I will absolutely be adding this to our menu
I’ve been watching you and the gang for years. Your
Phenomenal love your recipes they’re all delicious I just received your big dictionary cookbook so many great great years of recipes I have it out like my Bible that’s how big it is and I will be using almost every recipe as long as it takes me thanks so much take care thanks for all the great recipes
The best dressing is a mixture of cornbread and white bread.
I have used a similar technique. The difference being I removed the breasts from the bone prior to roasting on top of the stuffing. It makes slicing the finished turkey even more streamlined.
So beautiful and just what I’d planned. Thanks for the help.❤
Awesome! Thanks!
Julia this is so beautiful and easy, thank you for this video!
Waow! This is mouthwatering. Thanks for sharing.👍
this recipe can be easily modified to your taste preferences and/or dietary needs. if you want to add celery, add celery. if you want to make gravy, you can make a separate gravy. if you want to make a different type of stuffing then make it. modify as you need or want.
I think I would leave out the garlic, add celery to the saute, and use breakfast sausage and thyme instead of Italian sausage. That is the flavor combination we crave once a year. But the one pot prep is fantastic.
And add liver
Definitely leave out garlic and add celery-maybe carrots too- and I would use butter to saute not olive oil. And make gravy, screw that pretentious relish,
@@brennabrnwhy bother with the recipe if you’re changing everything? 😂😂😂😂😂
As an Italian, this offended me
@@wa2k99 You are offended by the flavors that MY family craves at Thanksgiving? The turkey stuffing recipe we use was handed down in my family from about 1860. Pizza did not arrive in my town until about 1960. Now we have plenty of mouth-watering Italian recipes (with garlic) for other days, but on Thanksgiving we crave the traditional flavors that were concocted well over a 100 years ago by my GGGrandmother, an immigrant German, who probably never used garlic a day in her life. How can you get offended by that?
So festive!
Beautiful!
Oh my goodness, what a brilliant recipe!🩷👌👌👌 Love it..
Yummy. I’m going to try the pomegranate sauce this year.
Yummy! Thank you!
What a perfect recipe!!! Easy. I let it sit overnight in the fridge uncovered as instructed and the skin was crispy and the inside was moist and tender. MAKE THE POMEGRANATE SAUCE!!!! I was dubious but it does really make the dish like you said. Never cooking a whole bird again. Thanks!
This looks so good, I think I'm going to do a practice run sometime in October. I might make a gravy instead of the pomegranate relish however - I just need a plain old gravy with turkey and stuffing.
Hmmm...looks great but no celery in the stuffing? I would definitely add celery and sage also.
I thought the lack of celery in the stuffing sounded a bit unusual, but I'd give it a try. I'd definitely put sage in it though. Especially with the sausage!
Absolutely. Those are two basic ingredients of all classic dressings.
Sage is in it
@@desertfox3860 I missed that. Thanks!
Hello from 🇨🇦.
omg...I'm hungry for this meal!
This was one of the best turkeys ever! I did make some gravy on the side for mashed potatoes and such but the recipe as written is close to perfect. The only problem I had is that the stuffing did start to burn so the breast finished off and a separate pan.
That looks delicious! We all prefer the white meat so I think I will make this
I think this is a great way to roast a whole turkey breast to juicy perfection. The only problem I have is with the pomegranate seeds. I used to eat pomegranate seeds but I would suck the juicy pulp then spit out the seeds as they are inedible.
So you are not bringing turkey up in temp before cooking? Straight cold from fridge?
I wrote down the recipe so you don't have to:
th-cam.com/video/GVLt7UgsDnE/w-d-xo.html
Tools and Extras:
• A rough wad of aluminum foil to stablize while storing seasoned turkey in fridge.
• Roasting pan to bake both the turkey and stuffing in simultaneously.
• Fine grater for the garlic in the sauce.
Key takeaways:
• Salt and cold air on uncovered turkey will make for a super crisp turkey in the oven.
• Use a roasting pan and place stuffing on bottom to use as a rack to get flavor benefits from the turkey's juices by baking with turkey on top.
• Cut ciabatta loaves down the long length into 2-3 long sections, cut those into 1-inch long strips and then the strips into 1-inch cubes.
Ingredients:
• Turkey breast - pat dry the exterior with paper towel
SEASONING -
• 1 TBSP thyme, minced
• 1 TBSP black ground pepper
• 1.5 TBSP Kosher salt
STUFFING -
• 1/2 cup olive oil
• 3 yellow onions, chopped (3 cups)
• 1/4 tsp salt
• 2 loaves of ciabatta (2 lbs), cut into 1-inch cubes
• 6 cloves of garlic, chopped
• 1/3 cup dry white wine (e.g. Pinot Grigio, Sauvignon Blanc, Chablis)
• 3 cups of chicken broth
• 2 TBSP fresh sage, minced
• 1 TBSP fresh thyme, minced
• 1.5 tsp Kosher salt
• 1/4 tsp red pepper flakes
• 1 lb. of Italian sausage, out of its casing and crumbled (optional)
RELISH (non-traditional sauce) -
• 3/4 cup fresh Italian parsley leaves, chopped
• 2 cloves of garlic, grated with a plane grater
• Shallots, finely minced
• 3/4 cups pomegranate seeds
• 1/2 cup olive oil
• 2 TBSP lemon juice
• 3/4 tsp Kosher salt
FINISHING -
• 1.5 cups fresh parsley, chopped
•
Directions:
PREPARE THE TURKEY -
1. Mix seasoning ingredients well.
2. Season turkey well, top, bottom, front and back.
3. Place wad of foil under turkey in its former cavity to keep it stable and give it support. (1:43 for reference)
4. Place in fridge uncovered for a minimum of 2 hours, but up to 24 hours in advance.
STUFFING -
5. Coat bottom and sides of roasting pan with non-stick spray.
6. Place roasting pan over 2 burners on stove and heat over medium heat. Add olive oil. Let come to a shimmer.
7. Add onions to roasting pan and 1/4 tsp salt. Saute until soft and lightly brown (approx. 10 minutes over medium heat)
8. Add garlic. Cook for about 30 seconds, just until you can smell it. Burned garlic will make your dish bitter.
9. Add white wine, chicken broth, sage, thyme, salt, red pepper flakes and scrape the bottom of the pan to release the brown bits.
10. Turn off heat.
11. Add your ciabatta bread cubes and toss in wet mixture until coated well.
12. Add sausage and stir into bread mixture.
BAKE TURKEY & STUFFING -
13. Preheat oven to 325°F
14. Remove foil from underside of turkey and place directly on top of stuffing in roasting pan. You it stabilized with skin side up.
15. Place roasting pan on lower-middle rack and cook for approx 2.5 hours, until the thickest part of the turkey breast registers 160°F.
16. After it has reached 160°F, take the turkey out of the oven and let it rest for 30 minutes. Leave oven on.
17. Using 2 tongs, remove the turkey and let it rest further, preferably on a cutting board.
18. Place the stuffing back in the oven at 325°F and cook for additional 10-15 minutes until crisp.
RELISH -
19. Add parsley leaves, garlic, shallots, pomegranate seeds, olive oil, lemon juice, and salt to a bowl and stir well.
FINISH STUFFING -
20. Add 1.5 cups fresh parsley and mix well.
CUT TURKEY -
21. Cut turkey right down the middle to separate the two halves. Use knife to separate the turkey meat from the bone to produce a large but unified half. Do same with other side.
22. Slice thin pieces (about 1/2-inch)
23. Place slices on stuffing and top with relish.
SERVE -
24. Place stuffing on plate, add slices of turkey with relish bits and add additional relish on top.
Thank you! So helpful
Thank you! I wish ATK would let us access recipes that they demonstrate on TH-cam without signing up.
Making the whole turkey dinner. Thanks again 🍁🍁🙏❤️🎃
Impressive!🦃🥰
This looks delicious. The only thing I would add is some finely minced carrots to the onions. That carcass will make great soup the next day.
It need celery!
Thank you so much female food based jay leno!!
This looks pretty easy! Think I might leave garlic out - not a fan of raw garlic - but this recipe goes on my list of possibles for this year. Thanks.
I love celery, raisins and apples in my stuffing!
Thanks. ❤
Big thumbs up!
Everything looks great, however I am not a fan of pomegranate seeds. Any ideas for an alternative? Maybe dried cranberries or rustic (not jellied) cranberry sauce? Or diced dried cherries?
Your ideas all sound great to me!
I love it, Beautiful
Yum.
Happy Thanksgiving
Cool food toeat
Yummy perfect 😍
Absolutely fantastic and gorgeous
What A beautiful presentation ❤Merry Christmas 🎄 😊2024
I'm amazed at how many people who can't make gravy. Plenty of make ahead recipes abd wats to get pan drippings separately
I have a family member who refuses to eat SAUSAGE. Any thoughts?
Julia, everyone who uses the breast only, should see this MASTERPIECE!
100% flavorful, & gorgeous! 🏆 ♥️
Try toasted walnuts and up the garlic.
Chopped celery sautéed with the onion adds bulk and a nice flavor. Extra 1/2 to 1 teaspoon of dried sage. And perhaps a bit of fennel if you like it.
A jar of Better Than Bouillon Vegetable base has such rich flavor and deep color it adds a little something something without any meat. I use it instead of beef flavor in stir fries and for making gravy with pan drippings to serve over sauteed chicken.
Brits always include pork with the stuffing. The pomegranate sauce is an intriguing novelty though!
The hardest part is finding refrigerator space for an uncovered double turkey breast.
Get a large cooler to store items, then you’ll have room for your turkey ! 😊
@@gladysbrown8449 Great idea !
Looked delicious. I kept looking for my plate. 😂
Great recipe Turkey breast in fridge!
I love Cheee-yuh-bata bread
Recipe starts at 0:56
Please share your recipe on chestnuts. Thanks!
Very pretty with the relish
Wow! Your video makes me hungry 😛 I'm always looking for easy and fast lunch ideas, so this is perfect!
Yum
WOW! DROOLING 🤤 😊
I guess I'm old fashioned. I like gravy and cranberry relish.
Interesting.
Wow, Julia looks so very pretty!
Pie
Thanks giving
Jones breakfast sausage is the way to go.
If I wanted to have oysters with the stuffing, when would you add the oysters?