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1
Preheat the oven to 325 degrees F.
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2
Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme.
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3
Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil.
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4
Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound.
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5
Let rest for 10 minutes.
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6
Cut the breast into thick slices and set aside.
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7
Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy).
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8
You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.
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9
In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries.
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10
Heat the olive oil in a medium saucepan.
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11
Add the celery, carrots and onion and cook until tender, about 7 minutes.
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12
Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes.
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13
Add the cooked vegetables to the bread mixture.
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14
Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands.
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15
Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy.
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16
Put the dressing in a 9-by-13-by-2-inch casserole dish.
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17
Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers).
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18
Cover the casserole and refrigerate overnight.
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19
The next day, preheat the oven to 350 degrees F.
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20
Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating.
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21
Bake until heated through, about 45 minutes.
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22
The dressing should be moist.
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23
If it appears to have dried out too much overnight, pour another cup of turkey juice over it.
