Even the smallest turkey is too much for two, but I missed the taste of homemade turkey and stuffing. I tried this recipe with a boneless turkey breast and it was just perfect.
- 16 slices white bread
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 stalks celery, chopped, or more to taste
- 1 ½ tablespoons poultry seasoning
- salt and ground black pepper to taste
- 1 cup chicken broth, or as needed
- 1 (2 pound) boneless turkey breast
- 2 tablespoons salted butter, cubed
- 2 tablespoons salted butter, melted
- 1 Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.
- 2 Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
- 3 While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.
- 4 Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.
- 5 Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.
- 6 Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.
- Calories 1389.4
- Carbohydrate 113 g
- Cholesterol 391.5 mg
- Fat 40 g
- Fiber 7.5 g
- Protein 136.4 g
- Saturated Fat 18.1 g
- Sodium 2380.3 mg
- Sugar 13.8 g