Dinner

Pan-Roasted Turkey Breast with Herb Pan Gravy, Cornbread Stuffing & Roasted Root Vegetables

Name: Pan-Roasted Turkey Breast with Herb Pan Gravy, Cornbread Stuffing & Roasted Root Vegetables
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Ingredients: 2 turkey breast cutlets (about 8 oz each), pounded to 1-inch thickness; sea salt and black pepper to taste; 2 tablespoons olive oil; 3 tablespoons unsalted butter (divided); 1 medium carrot, cut into 1-inch chunks; 1 medium parsnip, cut into 1-inch chunks; 2 celery ribs, cut into 1-inch chunks; 1 teaspoon fresh thyme leaves; 6 oz store-bought cornbread, crumbled (about 2 cups); 3/4 cup low-sodium chicken broth; 2 tablespoons white wine or dry vermouth (optional); 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

A turkey breast cutlet, quickly seared then finished in the oven, becomes golden and juicy in 20 minutes. Served with a silky pan gravy made from the same skillet, alongside store-bought cornbread crumbled into a warm herb stuffing and a sheet of roasted carrots, parsnips, and celery. It's the real Thanksgiving dinner, pared back to its essentials and stripped of fuss.

620calper serving 56gprotein 48gcarbs 18gfat 12min prep 25min cook 4serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this