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Nutritional Info
  • Amount Per Serving
  • Calories: 522.9
  • Total Fat: 20.4 g
  • Cholesterol: 100.0 mg
  • Sodium: 2,300.6 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 31.5 g

View full nutritional breakdown of Make-Ahead Turkey Breast With Herb Stuffing calories by ingredient
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Make-Ahead Turkey Breast With Herb Stuffing



Introduction

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.
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.


Ingredients

    INGREDIENTS FOR 6 SERVINGS:

    Stock:
    4 quarts water
    1 cup (2-inch-thick) slices carrot
    1/2 cup (1-inch-thick) slices celery
    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 (6-pound) whole turkey breast, skinned

    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 or stick margarine
    1 cup diced onion
    1 cup diced celery
    16 cups (1-inch) cubed stale bread (about 1-1/2 pounds)
    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 or stick margarine
    1/3 cup all-purpose flour



Directions

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 170 degrees (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.

2. Preheat oven to 250 degrees.

3. 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 wrap and foil helps retain moisture when reheating.) Bake at 250 degrees for 2 hours or until thoroughly heated.

4. 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 250 degrees for 1 hour and 55 minutes.

5. 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).

6. Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing, and gravy.
Yield: 6 servings (serving size: 5 ounces turkey, about 1-1/3 cups stuffing, 1/2 cup gravy.)

Find entertaining menus, casual get-together tips and articles for planning your party fare at Cooking Light.

Recipe Copyright ©Cooking Light Magazine







TAGS:  Poultry |

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Member Ratings For This Recipe


  • Very Good
    15 of 16 people found this review helpful
    Ladies ... (I use that term LIGHTLY) remember, EVERYTHING IN MODERATION. This recipe is MORE THAN appropriate for this site using this motto ... stop being so dang nasty to people who submit recipes: we do not all have to watch sodium, etc. and adding veg to this = a NORMAL complete dinner's cals. - 2/28/09

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  • Very Good
    10 of 10 people found this review helpful
    for all who are upset about the calories and sodium: When I worked out my regular turkey and stuffing for thanksgiving it was triple the calories and twice the sodium. No one would expect this for a weekly meal!
    This sounds flavorful and healthy, for special occasions! - 2/28/09

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  • Good
    7 of 7 people found this review helpful
    Somethng like this I put my spices for the stock in a cheesecloth tied with twine,sewing thread would do doubled,I simmer the herbs for 30 min before adding turkey.When done just lift out bag and discard.Just a little time saver.....Chef Jim - 2/28/09

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  • 5 of 5 people found this review helpful
    For those who are questioning the plastic wrap. I volunteer along with a professional chef at a charity kitchen,the first time he put something in plastic wrap and put it in the oven, I questioned him. He said, You put it in the microwave, right? Plastic wrap doesn't melt in the oven. He's right! - 2/28/10

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  • Very Good
    3 of 3 people found this review helpful
    I read all comments and with everything considered, all that needs doing is to adjust the recipe as written to lower salt, butter, use whole grains for stuffing, make sure to skim all traces of fat from stock and ENJOY this meal! I will be making sometime this month and will adjust whatever I need. - 2/28/10

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  • 2 of 2 people found this review helpful
    This is a much lighter version than my usual recipe. Thank you for a more healthy alternative. I will be making this for Thanksgiving this year. I love the fact that you can do the prep ahead. - 10/8/11

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  • Incredible!
    2 of 2 people found this review helpful
    As for me, can't stand celery, will use mushrooms instead & lots of sage. So don't complain... experiment, learn, have fun and enjoy! I know I will. - 12/9/10

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  • Incredible!
    2 of 2 people found this review helpful
    Sounds yummy. I have a large family and can't wait to try it out on them! - 3/1/10

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  • 2 of 2 people found this review helpful
    this looks like you could use half of it to make great soup from the broth.. without making stuffing etc, and still have a ver flavourful turkey dinner. - 2/28/10

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  • Incredible!
    2 of 3 people found this review helpful
    I'll be making this for family. It looks wonderful. - 3/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    this was the first time i made stuffing. it was delicious. - 11/16/11

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  • 1 of 1 people found this review helpful
    I thoroughly agree with Spinnyboo, if the recipe does not apply to you, just skip it, we all read the ingredients and the the sugar, salt and then decide if it is for us. I enjoy reading the comments because Spark reaches so many countries and individuals. We are all trying to be healthy. - 10/9/11

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  • 1 of 1 people found this review helpful
    this is good . make in advance of needing and have on hand to use later . - 10/8/11

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  • 1 of 1 people found this review helpful
    Thanksgiving, here in Canada on the 10th. October....thanks. - 10/8/11

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  • Incredible!
    1 of 1 people found this review helpful
    Goodness, gracious me, This is so very delicious! - 10/8/11

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  • 1 of 2 people found this review helpful
    ?????I question the plastic wrap in the oven. Bad idea????? - 3/1/09

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  • 1 of 15 people found this review helpful
    I don't believe this recipe belongs on a "healthy eating/lose weight" site. A single serving has MORE than the sodium recommended for one day! Anyone with high blood pressure needs to stay well under the rec. amount of daily sodium. Food can't be heart healthy if it has this much sodium. - 2/28/09

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  • 1 of 3 people found this review helpful
    Plastic wrap in the oven?? Did you mean an oven bag?? - 2/28/09

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  • 1 of 10 people found this review helpful
    Besides being high in calories and fat there is the high sodium which is not good for many of us. - 2/28/09

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  • Very Good
    1 of 3 people found this review helpful
    A lot of calories of fat and bread.
    Wonder how much reduced when skimming fat after breast has simmered.
    Keep vegetables from stock and add to stuffing, or have as side dish. - 5/2/07

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  • 0 of 1 people found this review helpful
    Actually, if cooked at high enough temperature, for a long enough time, plastic wrap WILL melt in the oven. I accidentally did that once, after having successfully used it previously (both times on the same recipe). But providing you don't forget about it, it is safe for oven use. Use a good brand! - 12/7/11

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  • 0 of 1 people found this review helpful
    Concerned about baking with plastic wrap around the turkey and wrapped in foil. Doesn't the chemicals from the plastic wrap get into the turkey, due to the heat? Stuffing portion is quite large and what about the rest of the meal? and the sodium is higher then a days worth of sodium? - 10/9/11

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  • I would be cautious about using plastic wrap in a 250 degree oven or microwave because of the toxins that can leach into the food even if the plastic does not melt. - 10/9/11

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  • As log as you stay away from margerine and use whole grain and don't pig out serving-size, I can't see the harm in this special treat. Although b/c I just went off all wheat products completely, not sure how to substitute for it in the stuffing. - 10/8/11

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  • 0 of 1 people found this review helpful
    Re: plastic wrap...regardless of whether or not it melts, numerous studies have shown harmful chemicals are released when it's heated, and can get into the food. I haven't used plastic wrap for microwave heating in years. I double wrapped it in 2 layers of foil and it turned out fine. - 10/8/11

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