Easy Turkey and Stuffing
Ingredients
6 tablespoons butter, salted
1/2 cup diced celery
1 cup diced yellow onions
1/2 cup diced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper, ground
1-1/2 teaspoons minced garlic
4 cups diced day old bread
1-1/2 teaspoons minced fresh sage
1-1/2 teaspoons minced fresh rosemary
1-1/2 teaspoons minced fresh thyme
1/4 cup minced fresh parsley
1/8 teaspoon celery seed
1/3 cup hazelnuts, toasted, chopped
3/4 cup dried tart cherries, coarsely chopped
1/2 cup turkey or chicken broth
2 large eggs, beaten
1 whole turkey breast roast
2 tablespoons butter, salted, melted
Directions
Prepare the turkey: Pat the turkey roast dry and rub it with melted butter, salt, pepper, and your preferred herbs. Cook the turkey breast roast per package directions, or until the internal temperature reaches 165°F. A typical roast can be cooked in 2 hours at 325°F.
Make the stuffing:
While the turkey is baking, cut your veggies, mince your herbs, toast your hazelnuts (do this before anything so there is no mess in the pan). Set nuts aside. Chop the dried cherries and set aside.
In a heavy pan over medium heat, sauté the first set of ingredients for 7–10 minutes. Set aside and let the mixture cool. Pro tip: You can buy day-old bread in your grocery store’s markdown section. We found day-old sourdough, which was perfect for this recipe. The recipe also calls for “dicing” the bread, but you can also pull it apart into small pieces. If you choose the uniformity of the dice, use a serrated knife.
Add the second set of ingredients and continue cooking for another 5 minutes. Remove from heat and let cool a few minutes. Stir in the broth and eggs until fully combined. Transfer the cooled stuffing mixture to a buttered baking dish. Spread evenly. Bake at 375°F for 30-40 minutes, or until the top is lightly crisp and the center is heated through. Pro tip: This stuffing is on the drier side; if you want more moisture, add from a 1/4 cup to 1/2 cup extra broth before baking.
Let the turkey rest for 10 minutes. Slice the turkey breast, then serve alongside generous scoops of the warm stuffing. Makes about 12 servings.
This recipe is a simpler version of the National Onion Association’s Turkey Spiral with Onion-Dried Cherry Stuffing. The same great taste with a lot less hassle. See video recipe here.
