Herb-Roasted Turkey Breast And Stuffing (Thanksgiving For a Small Crowd)

Name: Herb-Roasted Turkey Breast And Stuffing (Thanksgiving For a Small Crowd)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms whole bone-in, skin-on turkey breast (about , patted dry; 8 Tbsps (1 stick) butter, divided; 473 milliliters large stalks celery, finely chopped (about; 118 milliliters minced fresh parsley leaves; 59 milliliters minced fresh sage leaves (or 2 teaspoons dried sage leaves); 6 servings Kosher salt and freshly ground black pepper; 473 milliliters large onion, finely chopped (about; 2 Tbsps minced fresh oregano leaves; 680 grams sage sausage, removed from casing; 946 milliliters 32 ounces low-sodium chicken or turkey broth, preferably homemade; 3 whole eggs; 1 kilograms (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven

Herb-Roasted Turkey Breast And Stuffing (Thanksgiving For a Small Crowd) might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains roughly 83g of protein, 54g of fat, and a total of 1042 calories. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free and primal diet. A mixture of kosher salt and pepper, butter, sage sausage, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 2 hours.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Oven

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.

Ingredients you will need

Sausage

Potato

Equipment you will use

Potato Masher

Whisk

Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Sage

Remove from heat and add half of chicken stock.

Ingredients you will need

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.

Ingredients you will need

Chicken Stock

Parsley

Sausage

Egg

Equipment you will use

Wooden Spoon

Whisk

Bowl

Add bread cubes and fold gently until evenly mixed.

Ingredients you will need

Bread Cubes

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.

Ingredients you will need

Turkey Breast

Stuffing

Poultry

Whole Turkey

Equipment you will use

Poultry Shears

Transfer remaining stuffing to a buttered 9- by 13-inch casserole dish and place turkey on top.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Oregano

Parsley

Butter

Whole Turkey

Meat

Equipment you will use

Bowl

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.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Whole Turkey

Dry Seasoning Rub

Transfer to oven and roast until stuffing starts to brown, about 45 minutes.

Ingredients you will need

Stuffing

Equipment you will use

Oven

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.

Ingredients you will need

Whole Turkey

Bone

Equipment you will use

Baking Sheet

Kitchen Thermometer

Wire Rack

Aluminum Foil

Oven

Remove from oven, transfer to a plate, and let rest for 20 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Stuffing

Spread

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven