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  Turkey breast 7 Pound (With Bones)
For sourdough stuffing
  Sourdough bread 1 Pound
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Celery 1 Cup (16 tbs), finley chopped
  Chopped mushrooms 1 Cup (16 tbs)
  Poultry seasoning 1 1⁄4 Teaspoon
  Savory 1 1⁄4 Teaspoon, dried
  Ground black pepper 1⁄4 Teaspoon
  Egg whites 4
  Chicken broth 1 1⁄4 Cup (20 tbs)

1. To debone the turkey breast, place the breast, skin side down, on a large cutting board. Use a small sharp knife to cut along the bones, starting at the ribs, to release the meat. As you cut around the wishbone and backbone, be careful not to cut through the skin. Discard the bones, and lay the meat flat, skin side down. You should now have a butterfly-shaped piece of meat that is approximately 10 by 14 inches in size. Trim away any jagged edges, rinse with cool water, and pat dry. (Debone the breast up to 24 hours in advance, if desired, and refrigerate the meat until you're ready to fully prepare the dish.)
2. To make the stuffing, tear 3/4 of the bread into small pieces. Place the pieces in a food processor or blender, and process into coarse crumbs. Measure the crumbs. There should be 6 cups. (Adjust the amount if necessary.) Cut the remaining bread into 1/2-inch cubes, and measure the cubes. There should be 6 cups. (Adjust the amount if necessary.)
3. Place the bread crumbs and cubes in a large bowl, and add the onion, celery, mushrooms, seasonings, and egg whites. Toss to mix well.
4. Set aside 3 cups of stuffing to stuff the turkey breast. Add 1/4 cup of chicken broth to the remaining stuffing, and toss to mix well. Coat a 2-quart casserole dish with nonstick cooking spray, and place the stuffing in the dish. Bake uncovered at 325°F for 1 hour, or until lightly browned on top. (Place the casserole in the oven 1 hour before the turkey is done.)
5. To stuff the turkey breast, lay the breast flat, skin side down, on a clean surface, and spread the 3 cups of reserved stuffing over half the breast, spreading the stuffing from the center all the way to the outer edges. Fold the other breast half over the stuffing to cover, and use a heavy string to tie the breast together in 3 places.
6. Place the breast on a rack in a large roasting pan, and pour the remaining cup of chicken broth into the pan. Cover the pan loosely with aluminum foil, and bake at 325 °F for 1 hour and 10 minutes. Uncover the pan, and bake for 30 additional minutes, or until the skin is golden brown and a meat thermometer inserted in the breast registers 170"F. Occasionally baste with the pan juices during cooking. (Note that the juices which remain in the pan will be used to make Savory Gravy.)

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6524 Calories from Fat 2100

% Daily Value*

Total Fat 233 g358.5%

Saturated Fat 63.5 g317.5%

Trans Fat 0 g

Cholesterol 2064 mg688%

Sodium 5881 mg245%

Total Carbohydrates 293 g97.8%

Dietary Fiber 21.1 g84.2%

Sugars 26.2 g

Protein 770 g1539%

Vitamin A 24.4% Vitamin C 42.6%

Calcium 91.8% Iron 337.4%

*Based on a 2000 Calorie diet

Roast Turkey Breast With Sourdough Stuffing Recipe