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13 to 14 slices bread, toasted and cubed, about 8 cups
1/2 cup chopped toasted almonds, pecans, chestnuts or pine nuts
1/4 cup chopped dried cranberries
1/4 cup chopped dried apricots, optional
4 green onions, thinly sliced
1 tsp dried rosemary
1 tsp dried sage, crushed
1/2 tsp salt
1 to 1.5 kg bone-in or boneless turkey breast
1 tsp butter or olive oil
Preheat oven to 350F (180C). Place bread cubes in a large bowl with nuts, fruit, onions and seasonings. Stir in enough broth to lightly moisten bread. Line a baking dish that will hold turkey snugly with enough foil to overlap sides by at least 1 inch (2.5 cm). Butter foil or coat with cooking spray. Turn stuffing onto foil. Mound slightly.
Remove skin only if you wish. Place turkey over stuffing and rub with butter. Sprinkle with more crumbled rosemary and sage, salt and pepper. Pull up edges of foil over any stuffing that is showing, but not turkey. Roast, uncovered, in centre of preheated oven until turkey is golden and an instant-read thermometer inserted in thickest part of meat reads 160F (70C), 11/2 to 2 hours.
Calories 459, Protein 59.1g, Carbohydrates 31.9g, Fat 8.8g.
This roasted turkey breast makes an incredible entree for four or a delicious add-on for a larger feast.