Make-Ahead Turkey Breast With Herb Stuffing (Cookin

Name: Make-Ahead Turkey Breast With Herb Stuffing (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STOCK; 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); TURKEY; 1 teaspoon olive oil; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; STUFFING; 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

Servings: persons

STOCK
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)
TURKEY
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
STUFFING
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
GRAVY
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

1
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 170u00b0 (use an instant-read thermometer).
2
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.
3
Preheat oven to 250u00b0.
4
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 250u00b0 for 2 hours or until thoroughly heated.
5
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; saute 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 250u00b0 for 1 hour and 55 minutes.
6
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).
7
Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: STOCK, 4 quarts water, 1 cup carrot, slices (2 inch thick), 1/2 cup celery, slices (1 inch thick), and more.

Yes, Make-Ahead Turkey Breast With Herb Stuffing (Cooking Light) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions