Preparation time: 30 minutes
- Time to cook: 1 hour
- Total Time: 1 hour 30 minutes
- It serves:4 or 2 very large servings
Ingredients
Sweet potatoes:
- 2 medium sweet potatoes or sweet potatoes
- Olive oil to rub skins
- salt/pepper to taste
- 2 tablespoons salted butter
- 1/2 cup miniature marshmallows
Stuffed:
- 1/2 yellow onion diced
- 1 cup celery sliced
- 1 pre-seasoned turkey stuffed breadcrumb packet eg stove top
- 6 tablespoons salted butter divided
- 1 1/2 cup water
- 1 cup blueberries we use dried cranberries, but you can also use fresh or frozen
- 1 cup chopped nuts
Turkey:
- 1 Turkey breast thawed
- fresh herbs to taste thyme, rosemary, sage, parsley
Brussels sprouts:
- 1 pound Brussels sprouts rinsed, trimmed and cut in half
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 cup fresh pomegranate seeds to decorate
- Chopped fresh parsley to garnish
Instructions
- Preheat oven to 400°F. Prick sweet potatoes all over with a fork and rub with olive oil, salt and pepper. Place on the baking sheet.
- Prepare the filling: In a medium skillet, cook the celery and onion in four tablespoons of butter over medium heat until the vegetables soften and the onions are translucent.
- Add the water and the breadcrumb packet (and seasonings) to the pan. Stir well until the bread has absorbed all the water.
- Add the cranberries and walnuts and stir to combine. Set aside.
- Season the turkey breast as desired – Many turkey breasts will come pre-seasoned, but you can also add herbs like thyme, rosemary, and/or sage. Rub turkey breast with olive oil or softened butter and seasonings. Place in the center of the baking tray.
- Spoon the filling into buttered ramekins and place on the baking sheet.
- Toss the Brussels sprouts with olive oil, salt, and pepper. Spread out in the remaining space on a baking sheet.
- Bake on the baking sheet for 45 minutes – 1 hour until the turkey breast registers 165°F in the center. Stir the Brussels sprouts once or twice during cooking. Remove the filled ramekins from the oven once they are golden brown on top and cooked through (time will depend on the size of the ramekins).
- Once the turkey is cooked and the sweet potatoes are easily pierced with a fork, remove the pan from the oven.
- Slice sweet potatoes and fill with butter and marshmallows. Place a tablespoon of butter over the top of the filling in each pan and place everything back in the oven. Bake for an additional 5 minutes to toast the marshmallows and the top of the filling.
- Sprinkle a tray with pomegranate seeds and chopped fresh herbs and serve.
