Thanksgiving Turkey Breast and Stuffing

I’ve made turkey breast before, for the first time I made any turkey. I decided to look around for other ideas and found an all-in-one stuffing and turkey breast recipe that intrigued me since it frees up a dish in the oven.

It ended up being easier than making the dishes separately, in my opinion, other than that the turkey took a lot longer than the recipe stated.

I was able to do it in stages, too, toasting the bread in the morning…

and chopping the vegetables then, too. A little later I was able to start the full cooking process, and most of it is hands-off.

Directions for Turkey Breast and Stuffing

Slightly adapted from Serious Eats

  • 1 bone-in, skin-on turkey breast, about 4-5 pounds
  • 1/4 cup kosher salt
  • 1 Tablespoon baking powder
  • 8 Tablespoons butter or alternative, divided
  • 1.5 pounds ground Italian sausage
  • 2 cups chopped onion
  • 2 cups celery, chopped finely
  • 1 Tablespoon minced garlic (you can use a microplane to grate it instead, too)
  • 1/4 cup minced fresh sage
  • 4 cups chicken broth
  • 3 eggs
  • 2-2.5 pounds (about 2 loaves) Italian bread, dried in the oven and cut into 1/2-inch sized cubes
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • Freshly ground black pepper
  • All-purpose seasoning or similar

Take the 1/4 cup salt and baking powder in a small bowl and whisk it together. Place the turkey breast on a wire rack set in a rimmed baking sheet lined with foil. Sprinkle the salt and baking powder mixture on top, covering it evenly. Place in the refrigerator for 12-24 hours before continuing.

Preheat the oven to 450 degrees F. In a large Dutch oven, melt 5 Tablespoons of the butter over medium high heat for a minute. Then add sausage and mash it to break it into small pieces (no greater than 1/4 inch). Cook, stirring often until barely pink, about 5-8 minutes.

Add the onion, celery, garlic, and sage, stirring often until softened, about 8-10 minutes. Remove from the heat and add 2 cups of the chicken broth.

Take the rest of the chicken broth, eggs, and 3 Tablespoons of parsley and whisk them in a medium bowl until combined. Slowly pour the egg mixture into the Dutch oven, stirring constantly.

Add the bread cubes and fold in until combined.

Transfer the stuffing into a greased 9×13 inch casserole dish.

Place the turkey breast on top.

Take the remaining 3 Tablespoons butter in a bowl and mix it with the remaining parsley and oregano. Add 1/2 teaspoon freshly ground black pepper and any other seasoning you wish to add. Rub the mixture over and under the turkey skin, pulling the skin gently away from the meat.

Place the whole dish in the oven and roast until the stuffing starts to brown, about 30-45 minutes. Remove from the oven and place the turkey back on the wire rack/baking sheet set up. Return the turkey breast to the oven and roast until the turkey is browned, and cooked through, about 30-60 minutes longer (the recipe said 30 minutes but mine took much longer). Remove from the oven and let it rest while you continue with the next step.

Return the stuffing to the oven and cook it until it is brown and 160 degrees F, about 15-20 minutes.

Carve the turkey and serve.

Directions for Turkey Breast and Stuffing (without pictures)

Slightly adapted from Serious Eats

  • 1 bone-in, skin-on turkey breast, about 4-5 pounds
  • 1/4 cup kosher salt
  • 1 Tablespoon baking powder
  • 8 Tablespoons butter or alternative, divided
  • 1.5 pounds ground Italian sausage
  • 2 cups chopped onion
  • 2 cups celery, chopped finely
  • 1 Tablespoon minced garlic (you can use a microplane to grate it instead, too)
  • 1/4 cup minced fresh sage
  • 4 cups chicken broth
  • 3 eggs
  • 2-2.5 pounds (about 2 loaves) Italian bread, dried in the oven and cut into 1/2-inch sized cubes
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • Freshly ground black pepper
  • All-purpose seasoning or similar

Take the 1/4 cup salt and baking powder in a small bowl and whisk it together. Place the turkey breast on a wire rack set in a rimmed baking sheet lined with foil. Sprinkle the salt and baking powder mixture on top, covering it evenly. Place in the refrigerator for 12-24 hours before continuing.

Preheat the oven to 450 degrees F. In a large Dutch oven, melt 5 Tablespoons of the butter over medium high heat for a minute. Then add sausage and mash it to break it into small pieces (no greater than 1/4 inch). Cook, stirring often until barely pink, about 5-8 minutes. Add the onion, celery, garlic, and sage, stirring often until softened, about 8-10 minutes. Remove from the heat and add 2 cups of the chicken broth.

Take the rest of the chicken broth, eggs, and 3 Tablespoons of parsley and whisk them in a medium bowl until combined. Slowly pour the egg mixture into the Dutch oven, stirring constantly. Add the bread cubes and fold in until combined.

Transfer the stuffing into a greased 9×13 inch casserole dish. Place the turkey breast on top.

Take the remaining 3 Tablespoons butter in a bowl and mix it with the remaining parsley and oregano. Add 1/2 teaspoon freshly ground black pepper and any other seasoning you wish to add. Rub the mixture over and under the turkey skin, pulling the skin gently away from the meat.

Place the whole dish in the oven and roast until the stuffing starts to brown, about 30-45 minutes. Remove from the oven and place the turkey back on the wire rack/baking sheet set up. Return the turkey breast to the oven and roast until the turkey is browned, and cooked through, about 30-60 minutes longer (the recipe said 30 minutes but mine took much longer). Remove from the oven and let it rest while you continue with the next step.

Return the stuffing to the oven and cook it until it is brown and 160 degrees F, about 15-20 minutes. Carve the turkey and serve.

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