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If you're cooking for two, you can mix up your stuffing, spread it in a baking pan, drop a pair of turkey breasts on top, put strips of bacon over the turkey breasts, and pop the whole thing in a 350 oven. The turkey juices enliven the stuffing (but you don't get pan juices for gravy), and the whole thing does indeed take about an hour, depending on the thickness of the turkey pieces.

While it's in the oven, you make the rest of your side dishes, and there you are.

A pair of turkey breasts for 2 people? I'm planning on feeding a group of 8 with two turkey breasts.

I'll bet you're thinking of the big kind that you buy to get pure white meat instead of a whole turkey, while I'm talking about the "turkey breast cutlets" that come in sets of two and are about the size of chicken breasts (so yes, I was ambiguous, if not out-and-out confusing).

Thanks Wende! I was confused. I'm roasting turkey breasts because the time is shorter and they take up less room in the oven. Plus, I don't like turkey enough to deal with annoyance of it. But it's been tough to get an idea of serving sizes. I think of 4 oz of meat as a generous serving, but I've looked at recipes that figure on pound of turkey breast per person. How would anyone have room for side dishes?

So, the confusion was adding to my own indecision about how much to cook. :)

Quercus,

I think they estimate a pound of whole turkey per person-- the bones and giblets make the whole turkey weigh more than just buying breasts.

That's also an important point in buying meat in general. Meat with bones and skin will always appear to be priced much cheaper than skinless/boneless. However, when you deduct the weight of the inedible parts, you'll often find no significant difference in price per edible serving. If you want the bones and skin for flavor (or to make stock or whatever), that's one thing -- but do the math before buying if you're just going to toss what doesn't chew.