Cooking Time: 60 minutes

Serves 2

 What you need:

For the stuffing:

• 1 Egg
• 1 cup of chicken broth
• Salt
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• ½ loaf of sourdough bread, cut or torn in to bite-sized pieces
• 1 2-pound turkey breast, skin on or off
• 2 tablespoons softened butter 
• 1 medium sweet potato, sliced into ¼ inch rounds
• About 15 Brussels sprouts, halved
• Olive oil

How to make it:

1. Preheat your oven to 375F
2. Make the stuffing:  In a large bowl, combine the egg, broth, a pinch of salt and a squeeze of Chimichurri. Then add the bread and let it soak for about 5 minutes. Spread it in an even layer on a sheet pan lined with parchment. Covering about ½ of the pan
3. Add the turkey: Season the turkey with salt, then rub it with the softened butter. Make a well in the stuffing and nestle the turkey in the center (the turkey should not be on top of the stuffing, but surrounded by it. Cook the stuffing and turkey for 20 minutes
4. Add the veggies: After 20 minutes, remove the turkey and stuffing from the oven, and add the sweet potatoes and the Brussels to the pan. Drizzle everything with olive oil and season the veggies with salt. Return to the oven, and cook for another 20 minutes
5. 5. Sauce it up! Remove the pan from the oven and drizzle everything with about ½ pouch of Chimichurri, and cook for another 10 minutes, until the internal temperature of the turkey reads 165, and the veggies are tender and crispy. Let the turkey rest for about 5 minutes before slicing