Make Ahead Turkey Breast With Herb Stuffing Cooking Light Recipes

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CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • Bake 35 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

MAKE-AHEAD TURKEY BREAST WITH HERB STUFFING (COOKING LIGHT)



Make-Ahead Turkey Breast With Herb Stuffing (Cooking Light) image

Says cookinglight.com: "This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and stuffing are slow-cooked simultaneously to impart rich, deep flavors and to eliminate any extensive last-minute work. The turkey breast is double-cooked: poached the day before, then seasoned and reheated slowly in a low-heat oven the day it's served. The gravy and stuffing are infused with an intensely flavorful turkey stock made from the liquid in which the breast is poached." Sounds like a lot of work, but... oh... yum... what a recipe! Invite me over when you make it :)

Provided by CorriePDX

Categories     Poultry

Time 6m

Yield 6 serving(s)

Number Of Ingredients 29

4 quarts water
1 cup carrot, slices (2 inch thick)
1/2 cup celery, slices (1 inch thick)
1 teaspoon dried thyme
1/4 teaspoon black pepper
3 garlic cloves
3 bay leaves
2 tomatoes, quartered
1 onion, quartered
1/2 lemon
1 whole turkey breast, skinned (6-pound)
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)
1 cup diced onion
1 cup diced celery
16 cups cubed stale bread (about 1 1/2 pounds, cubes should be 1 inch)
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
1/4 cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)
1/3 cup all-purpose flour

Steps:

  • To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
  • Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
  • Preheat oven to 250°.
  • To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
  • To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
  • While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
  • Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.

Nutrition Facts : Calories 1055.3, Fat 46.1, SaturatedFat 17.8, Cholesterol 285.9, Sodium 1308.2, Carbohydrate 63.9, Fiber 5.3, Sugar 8.5, Protein 92.2

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING



Roasted Turkey Breast with Fennel-Herb Stuffing image

This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, finely chopped (about 12 ounces)
2 garlic cloves, minced
1 small bulb fennel (about 8 ounces), trimmed and finely chopped
11 slices (1/2 inch thick) country bread, trimmed of crusts and cut into 1/2-inch cubes (about 5 cups)
1 tablespoon fresh thyme
2 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish (optional)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/4 to 3 1/4 cups homemade or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
1 whole boneless turkey breast (about 6 pounds)
2 tablespoons olive oil
1 blood orange, thinly sliced, for garnish (optional)

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
  • Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
  • Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
  • Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

ROAST TURKEY BREAST WITH HERB STUFFING



Roast Turkey Breast With Herb Stuffing image

Make and share this Roast Turkey Breast With Herb Stuffing recipe from Food.com.

Provided by Porfavorcorona

Categories     Turkey Breasts

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs whole boned turkey breast
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme leaves
1/2 teaspoon morton lite salt
1/8 teaspoon fresh ground pepper
1/2 cup fat free mozzarella cheese, grated
2 ounces lean ham, chopped
1/2 cup white wine
2 tablespoons cornstarch
1 1/2 cups water
1 (1 teaspoon) package chicken bouillon granule

Steps:

  • Lay 3 clean cotton strings, each about 24 inches long, across a large roasting pan sprayed with non-stick spray.
  • Set turkey breast skin side down, over strings.
  • Sprinkle turkey with parsley, thyme, Morton Lite Salt mixture, pepper, cheese and ham.
  • Shape turkey breast into a roll and tie with strings.
  • Turn roast over, so that skin side is up. Insert thermometer into center.
  • Bake in a preheated 325°F oven for 1 to 1-1/2 hours (or until thermometer reads 170 degrees).
  • Place on a serving platter and keep warm for 10 minutes.
  • Mix wine with cornstarch, water and chicken bouillon granules.
  • Add to pan drippings.
  • Cook over medium-high heat, stirring constantly, until thickened.
  • Pour sauce into serving bowl for spooning over slices of meat.

Nutrition Facts : Calories 175.7, Fat 6.7, SaturatedFat 1.8, Cholesterol 61.7, Sodium 199.2, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 22.9

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