Time: 1 hour +3-4 hours to let the rolls rise
Feeds: 2-4 people
Ingredients:
- 6 frozen Rhodes Rolls
- Turkey breast tenderloin
- Seasoning blend, see notes
- 6 Yukon gold potatoes
- 1 stick (8 tbsp) butter
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 box Stovetop stuffing
- 1 can Princella yams
- 1/4 cup brown sugar
- 2 tbsp butter
- 1 jar/packet turkey gravy
Directions: Earlier in the day when you want to have your thanksgiving dinner, remove 6 Rhodes rolls from the freezer and place on a quarter sheet tray. Following the directions on the bag, let them rise until they’re about doubled in size. Bake according to package directions and set aside until dinner time. It’s better to do these a little ahead so you can set the correct cooking temperature for the turkey.
About an hour before you’d like to have dinner, preheat the oven to 375 on convection bake. The package of turkey breast tenderloins that we like to get usually come with two separate pieces. Place these on a foil lined quarter sheet tray with a small cooling rack on top so there’s good air flow during the cook time. Season well with the seasoning blend and set aside until the oven is up to temperature. Place the turkey in the oven and bake for 30-40 minutes. It’s best to use an oven safe thermometer to keep an eye on the temperature of the turkey because there’s truly nothing worse than dry turkey! You should aim for a temperature of 155 for the turkey. It will carry over while it’s resting to the perfect final temperature.
While the turkey is cooking, prep the potatoes. Peel and cut the potatoes into small pieces and add to a large sauce pot. Cover with cool water and put on the stove over high heat. Bring the potatoes to a boil and then let them go for about 20 minutes until they’re very soft. Drain in a colander and then send through a ricer so that they’re extremely smooth. In the same sauce pot, add the heavy cream and potatoes, stirring to combine. Slowly add the butter a couple of pieces at a time, stirring so that the butter melts and incorporates. Add a little extra heavy cream to get the potatoes to the consistency that you like and season with salt and pepper. Put a lid on the pot and set aside until ready to serve.
Halfway through the cooking of the potatoes, start prepping the canned yams. Take the yams and drain off most of their liquid. Add them to a small sautée pan and add the brown sugar and 2 tablespoons of butter. Simmer over medium heat until thickened and heated through.
Add the gravy to a small saucepan and heat to a simmer.
Cook the stovetop stuffing according to package directions.
Notes: This dinner is best put together when everything can finish at about the same time. That’s what makes it a little tricky to time but is so worth it in the end. There’s some leeway with some of these items with makes it a little easier but again, is worth the work to get the timing right so everything is fresh.
The seasoning blend that I like to use for this and really for a lot of my meats is a blend of salt, pepper, garlic powder, onion powder, paprika, and a touch of MSG. The ratios that I tend to use are as follows in order to the ingredients listed out above – 3:1/2:1:1:1:1/8. Of course, play around with the mix until you get it how you like it!