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
Make-Ahead Turkey Breast With Herb Stuffing
This is a SparkPeople.com Recipe (what's this)
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
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INGREDIENTS FOR 6 SERVINGS:Stock:4 quarts water1 cup (2-inch-thick) slices carrot1/2 cup (1-inch-thick) slices celery1 teaspoon dried thyme1/4 teaspoon black pepper3 garlic cloves3 bay leaves2 tomatoes, quartered1 onion, quartered1/2 lemon1 (6-pound) whole turkey breast, skinned Turkey:1 teaspoon olive oil1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon garlic powder 1/4 teaspoon black pepper Stuffing:1/4 cup butter or stick margarine1 cup diced onion1 cup diced celery16 cups (1-inch) cubed stale bread (about 1-1/2 pounds)2 teaspoons poultry seasoning1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon garlic powder 1/2 teaspoon dried tarragon1/2 teaspoon dried rubbed sage1/4 teaspoon black pepperGravy:1/4 cup butter or stick margarine1/3 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
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
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Member Ratings For This Recipe
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Very Good
15 of 16 people found this review helpfulLadies ... (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 helpfulfor 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 -
5 of 5 people found this review helpfulFor 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 helpfulI 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 -
Incredible!
2 of 2 people found this review helpful -
Incredible!
2 of 2 people found this review helpful -
2 of 2 people found this review helpful -
Incredible!
2 of 3 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
1 of 1 people found this review helpfulI 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 -
1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
1 of 2 people found this review helpful -
1 of 15 people found this review helpfulI 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 -
1 of 10 people found this review helpful -
Very Good
1 of 3 people found this review helpful -
0 of 1 people found this review helpfulActually, 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 helpfulConcerned 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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0 of 1 people found this review helpfulRe: 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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