Description
This Christmas Stuffed Turkey Breast is a succulent and flavorful dish, featuring a savory stuffing packed with herbs, cranberries, and other festive ingredients. It’s an elegant yet easy-to-make recipe for a holiday feast that will impress your guests and bring all the seasonal flavors to the table.
Ingredients
Units
Scale
For the Turkey Breast:
- 1 boneless turkey breast (about 3–4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp fresh parsley, chopped
For the Stuffing:
- 2 cups cubed day-old bread (preferably sourdough or French bread)
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 2 cloves garlic, minced
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tsp dried sage
- Salt and pepper, to taste
Instructions
- Prepare the Stuffing:
- In a large skillet, melt butter over medium heat. Add the chopped onion, celery, and garlic, and cook for 5-7 minutes, until softened.
- Add the cubed bread, dried cranberries, nuts, fresh parsley, dried sage, salt, and pepper. Stir well.
- Gradually add the chicken broth, stirring until the bread has absorbed the liquid and the stuffing is moist but not soggy. Remove from heat and set aside.
- Prepare the Turkey Breast:
- Preheat your oven to 375°F (190°C).
- Place the turkey breast on a cutting board. If it’s not already butterflied, use a sharp knife to carefully cut the turkey breast open, making a large pocket for the stuffing.
- Rub the turkey breast with olive oil and season generously with salt, pepper, garlic powder, onion powder, dried thyme, and rosemary.
- Stuff the Turkey Breast:
- Spoon the prepared stuffing into the pocket of the turkey breast, being careful not to overstuff it. You want the stuffing to be snug but not spilling out.
- Once stuffed, carefully fold the turkey breast back together. You can secure it with kitchen twine or toothpicks.
- Roast the Turkey Breast:
- Place the stuffed turkey breast in a roasting pan and roast in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
- Baste the turkey with its own juices every 20 minutes to keep it moist. If the skin begins to get too dark, cover it loosely with foil.
- Rest and Serve:
- Once the turkey reaches the desired temperature, remove it from the oven and let it rest for 10 minutes before slicing.
- Garnish with fresh parsley and serve.
Notes
- You can make the stuffing ahead of time and store it in the fridge for up to a day. Just stuff the turkey breast right before roasting.
- For added richness, you can substitute the chicken broth with turkey broth.
- Feel free to switch out the dried cranberries for raisins or chopped apples for a different take on the stuffing.
Nutrition
- Serving Size: 1/8 of the stuffed turkey breast
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg