Make-Ahead Turkey Breast With Herb Stuffing (Cooking Light) Recipe #192531
Says cookinglight.com: "This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and stuffing are slow-cooked simultaneously to impart rich, deep flavors and to eliminate any extensive last-minute work. The turkey breast is double-cooked: poached the day before, then seasoned and reheated slowly in a low-heat oven the day it's served. The gravy and stuffing are infused with an intensely flavorful turkey stock made from the liquid in which the breast is poached." Sounds like a lot of work, but... oh... yum... what a recipe! Invite me over when you make it :)
by juniperwoman
6 min | 2 min prep
SERVES 6
STOCK
- 4 quarts water
- 1 cup carrot, slices (2 inch thick)
- 1/2 cup celery, slices (1 inch thick)
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 garlic cloves
- 3 bay leaves
- 2 tomatoes, quartered
- 1 onion, quartered
- 1/2 lemon
- 1 whole turkey breast, skinned (6-pound)
TURKEY
- 1 teaspoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
STUFFING
- 1/4 cup butter or margarine (in a stick, not a tub)
- 1 cup diced onion
- 1 cup diced celery
- 16 cups cubed stale bread (about 1 1/2 pounds, cubes should be 1 inch)
- 2 teaspoons poultry seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon black pepper
GRAVY
- 1/4 cup butter or margarine (in a stick, not a tub)
- 1/3 cup all-purpose flour
- To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
- Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
- Preheat oven to 250°.
- To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
- To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
- While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
- Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.
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5 stars