Happy Thanks Giving To You and Your Family (Dinner for 2 to 4 in One Pan)

INGREDIENTS

Stuffing:

1/2 lb bread cubes, about 6.5 cups
1 small carrot, chopped
1 celery stalk, chopped
1/2 onion, chopped
2 cloves garlic, minced
2 tablespoons minced flat leaf parsley
1 tablespoon minced sage
1 1/4 cup chicken stock
1 egg, lightly beaten
salt and pepper to taste

Turkey:

1 kg turkey skin on boneless turkey breast
4 tablespoons melted butter
1 teaspoon minced rosemary
1 teaspoon minced sage
2 cloves garlic, minced
salt and freshly ground pepper, to taste

Potatoes:

4 russet potatoes
4 tablespoons butter
kosher salt

Beans:

12 ounces green beans, trimmed
2 tablespoons butter, melted
2 cloves garlic, minced
salt and freshly ground pepper

Heat the oven to 375°F.

Whisk together the butter, herbs, garlic, salt and pepper. Place the turkey in the middle of a foil lined baking sheet and brush generously with the herb garlic butter. In a large bowl, toss together the stuffing ingredients then place around the turkey breast. Peel the potatoes and thinly slice (or use a mandoline). Loosely arrange in the pan, dot with butter and season with salt.

Bake for 30 minutes. Meanwhile, toss the beans with the butter, garlic, and salt and pepper. Add the beans to the pan and bake for another 30 minutes. Check the internal temperature of the turkey with a thermometer (it should reach 155°F, resting it outside of the oven will bring it up to 165°F.) Remove from the oven, rest and tent for 15 minutes. Slice the turkey breast and enjoy!