Thanksgiving in a Bowl
Carrots and Mashed Potatoes
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Ingredients
- 1 (3½- to 4-lb) bone-in turkey breast
- 2 Tbsp butter, softened
- 1 cup chicken broth
- 1 (6-oz) box cornbread stuffing mix
- 1 (14-oz) can whole-berry cranberry sauce
- 2 Tbsp sugar
- 1 (18-oz) jar turkey gravy
Instructions
- Preheat oven to 425°F. Drain and pat turkey dry with paper towels. Place in a greased roasting pan. Rub all over with butter. Sprinkle generously with salt and pepper. Roast 20 minutes or until beginning to brown.
- Decrease oven temperature to 350°F; add broth to pan, and roast turkey 45 minutes to 1 hour longer or until a meat thermometer reads 170°F. Baste turkey occasionally with drippings. Cool and slice or chop turkey.
- Meanwhile, prepare cornbread stuffing according to package directions. Stir together cranberry sauce and sugar. Heat gravy according to jar directions.
- Serve a little bit of turkey, stuffing, cranberry sauce, gravy, carrots, and potatoes in each bowl.
Side Dish Ingredients
- 2 lb carrots, cut into chunks
- 3 Tbsp olive oil
- 1 (32-oz) pkg refrigerated mashed potatoes
Side Dish Instructions
- Preheat oven to 425°F. Toss together carrots and oil on a rimmed baking sheet. Sprinkle lightly with salt and pepper. Roast 20 to 25 minutes or until tender, stirring once.
- Cook mashed potatoes according to package directions. Season with salt to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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