Zutaten für Make Ahead Turkey Breast With Herb Stuffing Cooking Light
- 8 cups water
- Carrot
- 1 cup diced celery
- Dried Thyme
- 1/4 teaspoon black pepper
- Garlic Cloves
- 2 bay leaves
- Tomatoes
- 1 cup diced onion
- Lemon
- 3-4 pound boneless turkey breast
- Olive Oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 cup butter
- Stale Bread
- 1 teaspoon poultry seasoning
- Dried Tarragon
- Dried Rubbed Sage
- All Purpose Flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Make Ahead Turkey Breast With Herb Stuffing Cooking Light? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Make Ahead Turkey Breast With Herb Stuffing Cooking Light
- **Day Before:**
- **Prepare the Stock:** In a large stockpot, combine 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion, 4 sprigs fresh thyme, 2 bay leaves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 8 cups water.
- Bring to a boil. Add a 3-4 pound boneless turkey breast.
- Return to a boil, then reduce heat and simmer for 1 1/2 hours, or until the turkey reaches an internal temperature of 170°F (77°C).
- Carefully remove the turkey breast from the stock. Cover and refrigerate overnight.
- Strain the stock through a fine-mesh sieve into a large bowl. Discard solids. Return the stock to the pot.
- Reduce the stock over medium heat until it reduces to 2 quarts. Cover and chill for at least 8 hours.
- Skim off any solidified fat from the chilled stock before using.
- **Day Of:**
- **Preheat oven to 250°F (120°C).**
- **Prepare the Turkey:** Remove turkey from refrigerator. Rub with 1 tablespoon olive oil and season with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper.
- Wrap the turkey tightly in heavy-duty plastic wrap, then foil. Bake for 2 hours or until thoroughly heated (internal temperature of 165°F or 74°C).
- **Prepare the Stuffing:** Melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add 1 cup diced onion and 1 cup diced celery and sauté for 3 minutes.
- Stir in 6 cups cubed bread, 1 teaspoon poultry seasoning, 1/2 teaspoon sage, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup chopped fresh parsley, and 2 1/2 cups of the reserved turkey stock.
- Transfer the stuffing to a greased 13x9 inch baking dish. Bake alongside the turkey for 1 hour and 55 minutes at 250°F (120°C).
- **Prepare the Gravy:** While the turkey and stuffing bake, melt 1/4 cup butter in a large saucepan over medium heat. Whisk in 1/4 cup all-purpose flour. Cook for 15 minutes, stirring constantly, until lightly browned (roux).
- Gradually whisk in 5 1/2 cups of the reserved turkey stock. Bring to a boil, then reduce heat and simmer until the gravy thickens to 3 cups.
- **Serve:** Once the turkey is cooked, remove it from the oven and let rest for 10-15 minutes before removing from foil and plastic wrap. Remove turkey breast halves from the bone and slice. Serve with the herb stuffing and gravy.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
33g
Fat
89g
Carbs
21g
