If you’re having a small gathering for the holidays, this One Dish Turkey and Stuffing is a great dinner option. This will serve 4 adults (or a family of 6 with kids) comfortably.
If you’re hosting a small gathering of people for Christmas dinner and don’t want to roast a full turkey, why not just roast a turkey breast? And even better, turkey and stuffing all in one dish. This One Dish Turkey and Stuffing is delicious and very easy.
Cooking a stuffed turkey breast is a great alternative to roasting a whole bird for Thanksgiving or any celebratory meal. A boneless turkey breast half that’s been butterflied open provides plenty of surface area for a flavorful stuffing. With less time in the oven it cooks up moist and tender compared to the leaner white meat on a whole turkey. Follow these simple steps for turkey perfection.
Brine for Added Moisture
For the juiciest results, brining is a must. This easy process infuses flavor and moisture deep into the turkey breast. Dissolve 1/2 cup salt and 1/2 cup sugar in 2 quarts water. Submerge the turkey breast in the brine, cover, and refrigerate 6-12 hours. Rinse well before using.
Prepare Delicious Stuffing
Homemade stuffing beats the boxed variety any day. Sauté 2 cups each diced onion and celery with 3 tablespoons butter. Stir in 4 cups cubed bread, 1 tablespoon sage, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Moisten with 3/4 cup chicken broth until the mixture is moist but not soggy.
Stuff and Truss the Breast
Butterfly the breast and open it flat. Spread stuffing over the surface, leaving a 1-inch border. Fold one side over the stuffing, then fold over the other side. Secure the seam with toothpicks or kitchen twine. Brush with melted butter and season with salt and pepper.
Roast to Perfection
Place stuffed breast in a shallow roasting pan seam side down. Roast at 400°F for 15 minutes to brown the skin. Reduce temperature to 350°F and continue roasting about 1 hour more until the internal temperature reaches 165°F. Let rest 10 minutes before slicing.
Make Delicious Gravy
While turkey is roasting, simmer turkey giblets in 2 cups chicken broth until reduced by half. Strain and reserve broth. After removing turkey, spoon 2 tablespoons pan drippings into a saucepan. Whisk in 2 tablespoons flour then slowly whisk in reserved giblet broth. Simmer until thickened. Season with salt and pepper.
Carve and Serve
Remove toothpicks or kitchen twine. Slice turkey crosswise into 1/2 inch slices, taking care to keep stuffing intact. Serve with gravy, mashed potatoes, roasted vegetables, and cranberry sauce for a spectacular meal.
With these easy steps, you’ll have a showstopping stuffed turkey breast with incredibly moist meat and rich gravy Impress your family at the next holiday meal with your culinary skills
Frequently Asked Questions
What size turkey breast do I need?
A 2 1/2 to 3 pound boneless, skin-on turkey breast half works well. It’s large enough to stuff generously while still cooking in a reasonable time.
Can I stuff the turkey breast the night before?
It’s safest to stuff the turkey breast right before roasting. Cold stuffing could prevent the meat from cooking to a safe temperature.
What temperature should I roast the turkey breast at?
Start at 400°F for 15 minutes to brown the skin, then reduce to 350°F until the internal temperature reaches 165°F, about 1 hour more. Monitor with a meat thermometer.
How long does it take to roast a stuffed turkey breast?
Plan on about 1 1/4 to 1 1/2 hours total roasting time for a 3 pound turkey breast at 350°F. The stuffing must reach 165°F as well.
Can I use chicken broth instead of turkey broth for the gravy?
Absolutely. Chicken broth makes a delicious gravy base. For extra flavor, simmer turkey giblets in the broth while the turkey roasts.
With this easy technique, you’ll have a beautiful stuffed turkey breast ready to grace any special occasion meal. Impress your guests with your cooking skills and enjoy juicy, flavorful meat that rivals any whole roasted turkey.
Recipe Tips & Tricks
- Turkey: Use a bone-in turkey breast (approximately 2 1/2 lbs) with the skin on. This will feed 4 adults comfortably, or a couple of adults and a few kids.
- Bread for Stuffing: You can use any type of bread for stuffing: dried fruit bread, whole wheat bread, white bread, sourdough bread, brioche, French bread, a mixture of different types of bread. The possibilities are endless.
- Size of bread cubes: This is a personal preference. If you like softer, more moist stuffing, I would recommend smaller cubes. If you prefer more crunchy stuffing, use larger cubes of bread.
- Why is there broth in the stuffing? I always add broth to my stuffing because we like our stuffing moist. But again, this is a personal preference. If you prefer it more crunchy, add less (or no broth).
- Baking Tip! I like to stir the stuffing around a few times while the turkey/stuffing bakes. This just ensures even baking.
Turkey Dinner Side Dishes
Now that you’ve got the turkey dish decided, here are some delicious side dish ideas!