Eat
Turkey Breast with Traditional Herb Stuffing
Are you one of those families for whom a 20 pound turkey is just too much, and yet, you love the idea of the traditional Thanksgiving spread? Well, don’t despair because this month’s eat section feature was created just for you.
Our recipe for turkey breast with traditional herb stuffing is moist, flavorful and just right for the family who does not want to have to figure out what to do of 15 pounds of left-over turkey.
Keep in mind too that you can vary this recipe if you have a stuffing recipe that is a tradition in your family. Blessings to you and yours...
Ingredients:
- 1 whole boneless turkey breast, butterfly
- Fresh garlic cloves, sliced into quarters lengthwise
- Poultry Seasoning
- Celery, chopped, about 1 cup
- 1 large yellow onion, chopped
- Bay leaves, 2
- Chicken Stock (broth)
- Kosher Salt
- Granulated Garlic, 1 teaspoon
- Fresh Ground Black Pepper
- Butter, 1 stick
- Multigrain Bread, unsliced and cut into cubes
- Dried Thyme
- Dried Sage
- 1 egg
Technique
Butterfly turkey breast to create a flat surface. In a large sauté pan, melt ½ stick butter and add onions and celery. Saute, until just tender. In a large mixing bowl add bread cubes, 1 teaspoon each of sage, thyme and poultry seasoning. Add a little salt, pepper and granulated garlic, about ½ teaspoon salt and 1 teaspoon pepper and garlic. Add enough chicken stock to moisten bread crumbs along with slightly beaten egg. Using your hands, mix stuffing until ingredients are well-combined. Wash hands. Spoon in stuffing lengthwise along one side of turkey breast.
Seal the breast by inserting two wooden skewers and wrapping with butcher’s thread leaving about 4-6 inch spaces in between. Tie off thread once completely wrapped.
Using a sharp knife, cut small slits in random areas on the turkey breast and gently insert the thin slices of garlic. Season the turkey with a mixture of granulated garlic, black pepper, salt and poultry seasoning. Rub into the breast with your fingers to completely cover the surface. Melt the remaining ½ stick butter and brush the turkey breast with the melted butter. To the roasting pan, add 1 yellow onion, quartered, 1 stick celery cut into large pieces and bay leaves. Add turkey breast on top of vegetables.
Place in a hot oven, 425 degrees and roast for 15 minutes. Lower the heat to 325 and cover loosely with a piece of foil, being very careful to leave room for steam to escape. Pour 1 cup broth in the bottom of pan, not over the turkey breast.
Bake 15 minutes for each pound or until a meat thermometer registers 170-175 degrees when inserted in the center of the breast.
Be sure to check the breast periodically and baste to keep moist. Do not over bake. Remove foil the last 10 minutes of baking to allow a nice crust and browning to form.
Allow to rest for at least 15 minutes. Remove from the pan and use the drippings for gravy if desire. Slice the breast crosswise and serve with fresh cranberry sauce.
How good is that...
