Old Fashioned Turkey Manhattan – Happy Thanksgiving! I pray God blesses you, your family, and friends abundantly today and every day! May you be surrounded by those you love and your table be groaning under the weight of delicious dishes whipped up to help celebrate and give thanks for God’s many blessings.I thought this would be the perfect day to share this Old Fashioned Turkey Manhattan recipe. If you don’t feel like going the whole nine yards with Thanksgiving trimmings, you can make just these three components and have a delicious, filling meal on the table with minimal fuss. Heat up a jar of pre-made turkey gravy and you’re out of the kitchen even faster!
A few weeks ago I shared with you the story of the Challah French Toast Casserole. Well, I bought another loaf at Vine Sourdough Bakery and wanted to use it in a savory dish. I thought dressing was the perfect place and it turned out great, but tasted more like a wheat bread dressing than that made of regular white bread. It was delicious as the base for these Old Fashioned Turkey Manhattans.
I found a gravy packet shoved into the cavity of the frozen turkey. I planned to roast the turkey breast from frozen like I do chicken. There was no pulling it out of the frozen bird. 😄 But I didn’t let that stop me from throwing it in the oven. Subsequently, I sprayed the whole thing with spray oil and liberally salted and peppered it, put the lid on, and roasted the turkey breast for a couple of hours. Then I used a pair of tongs to easily pull the gravy packet out and returned the bird to the oven for another hour. It turned out perfectly tender and succulent! However, I’ll assume the turkey breast you buy doesn’t have a gravy packet shoved up in it. 😋
Old-Fashioned Turkey Manhattan with Dressing
Dressing, made with white bread or challah
Mashed potatoes, see below
Jarred turkey gravy, heated
Salt & pepper
Turn oven to 350°F.
Place turkey breast in roasting pan. Spray with oil then liberally salt and pepper. If frozen, cook for 2-3 hours, or until juices run clear and the internal temp near the bone is 165°F.
Make the dressing according to the directions in the link above.
The Best Mashed Potatoes
According to all who’ve tasted my mashed potatoes, they’re the bomb. My secret?
- 1) Liberally salt the water while cooking.
- 2) Cook until the potatoes fall apart when poked (not just fork-tender)
- 3) Drain well. 4) Add copious amounts of butter, heavy whipping cream, salt, and pepper. A stick and a half of butter for 5 lbs. and about 3/4-1 cup of heavy cream.
- Taste test often as you’re adding the milk or cream, salt, and pepper while beating, smashing, mixing or whatever you do to them.
To assemble the Turkey Manhattans
First, start with a base of dressing, pile on sliced turkey.
Second, add a nice plop of mashed potatoes, then top with the heated turkey gravy.
In conclusion, counting our many blessings and thanking God for them is a daily ritual for me and many others. Eating Thanksgiving any time of year doesn’t have to be expensive, time-consuming, or weird. So just do it. 😁🦃
Happy eating! 😊