Stuffed Turkey Breast


| 11/4/2014 10:56:00 AM


Tags: Comfort Food Cookbook, Stuffed Turkey Breast, 10 Weeks Of Comfort Cooking, Across the Fence, Brandy Ernzen,

Brandy ErnzenFor 10 weeks, I’ll make one recipe from each chapter in our Comfort Food Cookbook. We’re dubbing it “10 Weeks of Comfort Cooking.” Follow along for easy weeknight recipes, dishes worthy to share at the Thanksgiving table or as gifts for the holidays, and more. Want to win a copy of the Comfort Food Cookbook? Just make one of the recipes we share and post a photo of it in the comments section of this blog. (We’d love to know what you thought of it, too.) We’ll choose random winners throughout the 10 weeks. If you can’t wait to get your very own copy of the Comfort Food Cookbook, I don’t blame you. Simply see our shopping section.

Is this the year you’ll try your hand at roasting your family’s Thanksgiving turkey? Or, do you always have TONS of meat left over because you can’t find a reasonably sized bird?

Then a turkey breast might be up your alley. There’s no brining, trussing or poultry limb-wrangling of any kind. Plus, most turkey breasts weigh between 5 and 9 pounds – perfect for a smaller family. Another bonus: With this recipe, you cook the stuffing at the same time. Talk about multitasking!

Unfortunately, I couldn’t find a breast smaller than 7 1/2 pounds. (You may have better luck finding smaller breasts with locally raised, heritage-breed birds.) It took longer to thaw and cook, but I was pleasantly surprised to find that it came out juicy and flavorful – and the stuffing wasn’t overcooked, either. I basted every 25 to 30 minutes, and turned up the heat to 350 F once I tented the bird. What can I say? We were h-u-n-g-r-y.

Because my bird was so well-endowed, I used all the stuffing on the bird. Confession time: I grew up in the era of prepackaged boneless, skinless chicken breasts, where there wasn’t anything to remind you that this was once a living, breathing bird. Since I’ve worked at Ogden, I’ve shaken off my old ways and gone with whole chickens and turkeys. However, I still leave the “hand-between-the-skin-and-meat” part of the job to my husband. Let’s face it: It’s a bit slimy. Not this time, though. I fought through the heebie-jeebies and did it, all by myself. Major milestone accomplished!

The result? A fabulous meal that all three of us enjoyed – so much so, that I didn’t get a photo until near the end of the meal. I had a few sweet potatoes, an acorn squash and a zucchini begging to be used, so I roasted those to accompany the turkey and stuffing.




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