Ingredients

• 8 oz1 lb1½ lb2 lb turkey breast tenderloin
• 1 tbsp2 tbsp3 tbsp¼ cup olive oil, divided
• ½ tsp1 tsp1½ tsp2 tsp poultry seasoning (or dried sage and thyme)
• ¼ tsp½ tsp¾ tsp1 tsp garlic powder
• to taste salt and black pepper
• 6 oz12 oz1 lb 2 oz1½ lb baby potatoes, halved
• 4 oz8 oz12 oz1 lb green beans, trimmed

• ¾ cup1½ cups2¼ cups3 cups dry stuffing mix
• ⅓ cup⅔ cup1 cup1⅓ cups hot chicken broth
• 1 tbsp2 tbsp3 tbsp4 tbsp butter
• ½ cup1 cup1½ cups2 cups jarred turkey gravy
• ¼ cup½ cup¾ cup1 cup whole-berry cranberry sauce

Why a tenderloin? It is a small, boneless piece of turkey breast that cooks in about 20 minutes, the same time as the vegetables.

Instructions

1. Start the potatoes

   Heat the oven to 425°F. Toss the potatoes with a third of the oil, salt and pepper on a quarter sheet pan and roast 15 minutes.

2. Season the turkey

   Pat the tenderloin dry and rub with another third of the oil, the poultry seasoning, garlic powder, salt and pepper.

3. Mix the stuffing

   Stir the stuffing mix with the hot broth and butter in a buttered ramekin (one per person).

4. Fill the pan

   Push the potatoes aside. Add the turkey, the green beans tossed in the last of the oil, and the ramekin of stuffing.

5. Roast

   Roast 20 to 25 minutes, until the thickest part of the turkey reads 165°F and the stuffing is crisp on top.

6. Rest and serve

   Rest the turkey 5 minutes while the gravy warms, then slice and plate with cranberry sauce.