I'm a lucky bastard...

[davidpdx]

Even though I live overseas I was able to get a turkey breast and have a traditional Thanksgiving dinner (yes, on Christmas Eve because I was actually working on Thanksgiving while everyone else was eating). It's the one time of year I can have a turkey dinner (though we didn't go all out as there was no stuffing. We'll have to bring some back from the US next year). The first several years I was here I would have thought it would have been impossible to see a turkey breast sold in Korea (Thank You Costco!). Now we have our little oven and are able to make dinner fairly quickly and easily without a full kitchen.

[csziggy]

1. Stuffing is easy if you have bread

Tear the bread up (or cube it, or turn it into crumbs with a food processor), add seasonings (sage, thyme, marjoram, rosemary, nutmeg, and black pepper), your choice of vegetables (celery, onion, mushrooms are what I like) with the butter you've sauteed them in, and some chicken or turkey stock. Bake with your turkey breast.

The Pepperidge Farm stuffing is just pre-made dried bread crumbs or cubes sometimes with seasonings. Some of their variations have wheat or rye along with white bread - I like those better than the cornbread or white bread versions. If you perfer, you can dry out the bread ahead of time - just put in the oven until dry either before or after you tear it up.

Here is a recipe for the most basic stuffing: http://allrecipes.com/Recipe/Stuffing-of-Champions

And a slightly more dressed up stuffing: http://allrecipes.com/Recipe/Celery-Stuffing

[davidpdx]

2. Thanks for the recipe

If I get the stuff a few days ahead I could probably do that. As I said we have a very limited kitchen here in Korea. Two gas burner stove and a small oven. It really does limit what we can do. Then again, our power and gas bills remain pretty low.

[csziggy]

3. An easy way to do it is to put the stuffing in the pan and the turkey breast on top

Just a turkey breast should cook about the same time as the stuffing, especially if you add extra stock. And the drippings from the turkey breast will flavor the stuffing, almost like having it inside the bird!

My first Thanksgiving away from home, I cooked a Cornish hen in a toaster oven in the dorm. The next year I lived in a room off campus and cooked all my meals with a toaster oven, an electric frying pan, and my iron (grilled cheese sandwiches wrapped in foil). I've made some good meals with minimal appliances.