Herb-Stuffed Turkey Breast: The Ultimate Recipe
Introduction to Herb-Stuffed Turkey Breast
This Herb-Stuffed Turkey Breast with Cornbread Stuffing is a delightful dish that combines savory flavors and a cozy atmosphere. Perfect for family gatherings or special occasions, this recipe brings warmth to any meal. With its succulent turkey breast and flavorful stuffing, it’s sure to impress your guests and become a staple in your home cooking repertoire.
A Personal Story Behind My Herb-Stuffed Turkey Breast Journey
Growing up, my family always gathered around the table for big meals, and turkey was often the star. I remember my grandmother’s kitchen filled with the aroma of herbs and spices, a warm and welcoming place. This recipe is a tribute to those cherished memories, combining the traditional flavors of turkey with a modern twist of cornbread stuffing. Cooking this dish not only satisfies my hunger but also fills my heart with nostalgia and love.
What Makes This Herb-Stuffed Turkey Breast Recipe Special?
What sets this recipe apart is the use of cornbread stuffing mixed with fresh herbs and a hint of sweetness from cranberries. The combination of crispy French bread cubes and the moist turkey breast creates a wonderful texture that is both satisfying and delicious. The addition of pecans adds a delightful crunch, making each bite a perfect balance of flavors. Plus, it’s an impressive dish that is not as complex as it seems, making it ideal for both novice and experienced cooks.
The Full Herb-Stuffed Turkey Breast Recipe
Ingredients
- 5 cups French bread cubes
- 5 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- 1/3 cup dry white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
- 1/4 cup dried sweetened cranberries
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 1/2 cups seasoned cornbread stuffing mix
- 1/2 cup pecans, chopped
- 1 1/2 cups chicken stock
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon lemon zest
- 1 2-pound boneless, skin-on turkey breast
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread the bread cubes in a single layer on a baking sheet. Bake until crisp and golden, about 10-12 minutes; set aside. Tip: Keep an eye on the bread to ensure it doesn’t over-brown.
- In a large Dutch oven over medium-high heat, melt 5 tablespoons of butter. Add garlic, onion, and celery. Cook until tender, about 3-4 minutes. Tip: Stir frequently to prevent the garlic from burning.
- Stir in the white wine and cook until it reduces, about 2 minutes. Add cranberries, parsley, sage, and thyme. Remove from heat and let stand for 5 minutes.
- Mix in the toasted bread, cornbread stuffing mix, and pecans. Season with salt and pepper. Stir in chicken stock until absorbed and well combined.
- Spread the bread mixture into the prepared baking dish.
- In a small bowl, combine 2 tablespoons of butter, minced garlic, thyme, and lemon zest.
- Carefully loosen the skin from the turkey breast meat. Spread the butter mixture under the skin. Secure the skin over the butter with wooden picks. Season with salt and pepper.
- Place the turkey on top of the bread mixture. Bake until the turkey reaches an internal temperature of 165 degrees F, about 40-45 minutes. Tip: Use a meat thermometer to ensure accurate cooking.
- Serve immediately and enjoy the wonderful flavors! Tip: Let the turkey rest for a few minutes before slicing to retain its juices.
Serving Suggestions and Variations for Herb-Stuffed Turkey Breast
This dish pairs wonderfully with a side of roasted vegetables or a fresh green salad. For a twist, consider adding chopped apples or dried apricots to the stuffing mix for added flavor and sweetness. You can also serve it with a light gravy or cranberry sauce to enhance the flavors. Don’t hesitate to experiment with herbs; rosemary or oregano can also add a delightful touch to the stuffing.
Frequently Asked Questions About Herb-Stuffed Turkey Breast
Can I prepare the stuffing in advance?
Yes, you can prepare the stuffing a day ahead and store it in the refrigerator. Just assemble and bake when you’re ready to serve.
What can I use instead of turkey breast?
You could try using chicken breast or even a pork loin if you prefer. Just adjust the cooking time accordingly.
Can I freeze leftovers?
Absolutely! Store leftovers in an airtight container in the freezer for up to 3 months. Reheat in the oven for best results.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: 380
Servings: 6
Herb-Stuffed Turkey Breast with Cornbread Stuffing
Ingredients
Main Ingredients
- 5 cup French bread cubes
- 5 tablespoons unsalted butter at room temperature
- 3 cloves garlic minced
- 1 cup onion diced
- 2 ribs celery diced
- 1 third cup dry white wine substitute with non-alcoholic option
- 1 fourth cup dried sweetened cranberries
- 1 fourth cup fresh parsley leaves chopped
- 1 tablespoon fresh sage leaves chopped
- 2 teaspoons fresh thyme leaves chopped
- 2.5 cups seasoned cornbread stuffing mix
- 0.5 cup pecans chopped
- 1.5 cups chicken stock
- Kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter at room temperature
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon lemon zest
- 1 2-pound boneless skin-on turkey breast
- Kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread the bread cubes in a single layer on a baking sheet. Bake until crisp and golden, about 10-12 minutes; set aside. Tip: Keep an eye on the bread to ensure it doesn't over-brown.
- In a large Dutch oven over medium-high heat, melt 5 tablespoons of butter. Add garlic, onion, and celery. Cook until tender, about 3-4 minutes. Tip: Stir frequently to prevent the garlic from burning.
- Stir in the white wine and cook until it reduces, about 2 minutes. Add cranberries, parsley, sage, and thyme. Remove from heat and let stand for 5 minutes.
- Mix in the toasted bread, cornbread stuffing mix, and pecans. Season with salt and pepper. Stir in chicken stock until absorbed and well combined.
- Spread the bread mixture into the prepared baking dish.
- In a small bowl, combine 2 tablespoons of butter, minced garlic, thyme, and lemon zest.
- Carefully loosen the skin from the turkey breast meat. Spread the butter mixture under the skin. Secure the skin over the butter with wooden picks. Season with salt and pepper.
- Place the turkey on top of the bread mixture. Bake until the turkey reaches an internal temperature of 165 degrees F, about 40-45 minutes. Tip: Use a meat thermometer to ensure accurate cooking.
- Serve immediately and enjoy the wonderful flavors! Tip: Let the turkey rest for a few minutes before slicing to retain its juices.