Thanksgiving Dinner for 2.5

We have hosted a number of Thanksgiving Dinners, some smaller with 6-8 people, and some with over 20. The last one we hosted was in 2011, and was a lot of work, but a lot of fun. You can read about it here in Turkey with Some Tears. Last year we decided not to host as I had just come back from a pretty intense work retreat (which I had planned and executed) and was still feeling early pregnancy exhaustion. So we ended up going to the Pinnacle Hotel Lobby Restaurant for their Turkey Dinner. It was good, but not the same as sharing turkey with friends and family - and no leftovers! This year, being incredibly busy with school exams and a business plan project, I just didn't have it in me to try and host once again.

We thought about just skipping it altogether this year, however it is Molly's first Thanksgiving so we wanted to do something. Cooking a whole turkey for 2 people is a little much, plus all the sides. So we have decided to remake a dinner we did for Christmas in 2009, when we were stuck in Vancouver due to this little project I was working on called the Olympics. It's perfect for 2-4 people, so I wanted to post it today, in case anyone out there doesn't have a dinner to go to, but wants to do something to celebrate that's a little easier than the whole turkey and fixings.

Rolled Turkey Breast with Artisanal Bread Stuffing (from Canadian Living)

- 1 single boneless turkey breast (1-1/2lb)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp each dried Italian Herb seasoning, salt and pepper

Stuffing
- 3 cups cubed artisanal bread
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped fennel
- 1/2 tsp dried Italian herb seasoning
- 1/2 tsp each salt and pepper
- 2 tbsp chopped black olives
- 2 tbsp chopped fresh parsley
- 1/2 cup broth (veggie or chicken)

Mushroom Gravy
- 1 pkg (14 g) dried oyster mushrooms
- 2 tsp canola or vegetable oil
- 1 cup sliced fresh mushrooms
- 1 shallot, minced
- 1/4 tsp dried thyme
- pinch each salt and pepper
- 2 tbsp sherry
- 3 tbsp all-purpose flour
- 1 cup broth (veggie or chicken)

To Prepare:
In a food processor, pulse bread until in coarse crumbs, set aside. In large skillet, heat oil over medium heat; cook onion, garlic, fennel, herb seasoning, salt and pepper, stirring occasionally until softened, about 8 minutes. Transfer to large bowl. Add bread, olives and parsley. Drizzle with broth and toss to combine; set aside.

With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch of opposite side; open like a book. Cover with waxed paper and pound to 1/2 inch thickness. Spread stuffing, leaving 1-inch border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch intervals. (This part can be made ahead and wrapped and refrigerated for up to 8 hours).

Combine oil, herb seasoning, salt and pepper; brush over turkey. Place on rack in roasting pan; add 1 cup water.

Roast in 375F oven until no longer pink inside and meat thermometer inserted in centre registers 165F, about 1 - 1/4 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.

Mushroom Gravy:
Meanwhile, in heatproof bowl, pour 1 cup of boiling water over dried mushrooms and let stand for 10 minutes. Strain, reserving liquid. Chop mushrooms and set aside.

Heat oil over medium-high heat in skillet; cook fresh mushrooms, shallot, thyme, salt and pepper until golden, about 3 minutes.

Add sherry; cook until no liquid remains. Sprinkle with flour; cook stirring for 1 minute. Add broth and reserved mushrooms and liquid; bring to boil, scraping up any brown bits. Reduce heat and simmer until thickened, about 5 minutes.

Serve with a side of mashed potatoes and some green vegetables and you've got yourself a nice little turkey dinner. Don't forget the cranberry sauce!