Updated Nov 24, 2014Chatelaine
13 to 14
slices bread, toasted and cubed, about 8 cups
chopped toasted almonds, pecans, chestnuts or pine nuts
chopped dried cranberries
chopped dried apricots, optional
green onions, thinly sliced
dried sage, crushed
1 to 1.5 kg
bone-in or boneless turkey breast
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.
This roasted turkey breast makes an incredible entree for four or a delicious add-on for a larger feast.