Herb-Roasted Turkey Breast and Stuffing (Thanksgiving For a Small Crowd)
- 8 tablespoons (1 stick) butter, divided
- 1 1/2 pounds sage sausage, removed from casing
- 1 large onion, finely chopped (about 2 cups)
- 4 large stalks celery, finely chopped (about 2 cups)
- 4 cloves garlic, minced or grated on microplane, divided
- 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
- 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
- 3 whole eggs
- 2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven
- 1/2 cup minced fresh parsley leaves
- 2 tablespoons minced fresh oregano leaves
- Kosher salt and freshly ground black pepper
- 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
- Produce
- Celery (4 large stalks)
- Garlic (4 cloves)
- Onion, finely chopped (about 2 cups), large (1)
- Oregano, fresh leaves (2 tablespoons)
- Parsley, fresh leaves (1/2 cup)
- Sage, fresh (1/4 cup)
- Meat
- Chicken or turkey broth, low-sodium (32 ounces)
- Sage sausage (1 1/2 pounds)
- Turkey breast (about 4 to 5 pounds), whole bone-in skin-on (1)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Sandwich bread or soft italian or french bread, high quality (2 1/2 pounds)
- Dairy
- Butter (8 tablespoons)
- Refrigerated
- Eggs, whole (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 8, 2012 (3 months ago).
41 people saved this recipe.
