HERB-ROASTED TURKEY BREAST AND STUFFING (THANKSGIVING FOR A SMALL CROWD) RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 450°F. In large Dutch oven, melt 5 tablespoons butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
- Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch baking dish and place turkey on top.
- Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin.
- Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes.
- Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it's golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.
Nutrition Facts : Calories 1166 kcal, Carbohydrate 80 g, Cholesterol 355 mg, Fiber 5 g, Protein 103 g, SaturatedFat 18 g, Sodium 2257 mg, Sugar 12 g, Fat 47 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
TURKEY BREAST WITH STUFFING
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
- Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
- Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
- Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
- Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
- Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 8 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY BREAST WITH STUFFING AND GRAVY
Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
- Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
- Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
- Serve turkey and stuffing topped with gravy.
Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g
ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 11h10m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
- For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
- In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Grease a casserole dish.
- Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
- Place the remaining stuffing in the prepared casserole dish, and set aside.
- Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
- After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
- Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
- For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
- In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
- Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
- Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
- Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
TURKEY BREAST WITH SHERRIED STUFFING
Try traditional turkey dinner in a new way - a slow cooked flavorful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion and celery in cooker. Top with turkey breast half. Pour gravy and sherry over top. Top with dry stuffing.
- Cover and cook on low heat setting 6 to 7 hours or until turkey is no longer pink when center is cut.
- About 15 minutes before serving, remove turkey from cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover and let stand 10 minutes. Cut turkey into slices; serve with stuffing.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 100 mg, Fiber 1 g, Protein 40 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg
TURKEY BREAST WITH CRANBERRY SAGE STUFFING
Steps:
- In a medium bowl, stir together the stuffing ingredients.
- If your butcher wouldn't butterfly the turkey breast, cut it lengthwise down the center, almost in half; don't cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.
- Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.
- Preheat the oven to 350°F.
- In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.
- Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.
- Bring the broth to a boil over medium-high heat.
- Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.
- Slice the turkey into 6 pieces. Serve with the gravy.
- Cook's Tip on Mesh
- Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell-or perhaps even give-you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.
- nutrition information
- (Per Serving)
- Calories: 231
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 68mg
- Sodium: 130mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugars: 9g
- Protein: 29g
- Dietary Exchanges
- 1 Carbohydrate
- 3 Lean Meat
TURKEY BREAST WITH BARLEY-CRANBERRY STUFFING
Make and share this Turkey Breast With Barley-Cranberry Stuffing recipe from Food.com.
Provided by ChrisMc
Categories Poultry
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, barley, onion, cranberries, almonds, sage, and garlic pepper in slow cooker.
- Brown the half turkey breast and add to cooker.
- Cook on low 3-4 hours or until temperature reaches 170°F.
- Place turkey breast on a cutting board, cover with foil, and let stand 10-15 minutes before carving.
- Stir parsley into the stuffing and serve with turkey.
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