American
Roast Turkey with Stuffing
A small bone-in turkey breast is roasted until the skin is golden and crisp, then served with a savory bread stuffing scented with celery, onion, sage, and thyme. It has the familiar American holiday flavors in a size suited for two.
Watch it madeSmokin' & Grillin with AB · 21:02
Ingredients
- bone-in, skin-on turkey breast2 to 2 1/2 lb
- day-old white or sourdough bread, cut into 3/4-inch cubes3 cups
- unsalted butter, divided4 tablespoons
- yellow onion, finely chopped1/2 cup
- celery, finely chopped1/2 cup
- fresh parsley, chopped2 tablespoons
- fresh sage, chopped1 teaspoon
- fresh thyme leaves1 teaspoon
- poultry seasoning1/2 teaspoon
- low-sodium chicken or turkey broth3/4 cup
- large egg, beaten1
- kosher salt1 1/4 teaspoons, divided
- black pepper3/4 teaspoon, divided
- olive oil1 tablespoon
- garlic clove, grated1
- all-purpose flour1 tablespoon
- additional chicken or turkey broth, for gravy3/4 cup
Method
- Heat the oven to 350°F and lightly butter a small baking dish for the stuffing.
- Spread the bread cubes on a sheet pan and toast for 10 minutes, until dry but not browned; transfer them to a bowl.
- Melt 2 tablespoons butter in a skillet over medium heat, then cook the onion and celery for 6 to 8 minutes until soft.
- Stir in the parsley, sage, thyme, poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then scrape the mixture over the bread cubes.
- Whisk 3/4 cup broth with the beaten egg, pour it over the bread mixture, and toss gently until evenly moistened.
- Spoon the stuffing into the prepared baking dish, cover with foil, and set aside.
- Pat the turkey breast very dry, then rub it with olive oil, grated garlic, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
- Place the turkey skin-side up on a rack in a small roasting pan and dot the skin with 1 tablespoon butter.
- Roast the turkey for 60 to 80 minutes, basting once or twice, until the thickest part of the breast reaches 160°F.
- During the last 35 minutes of turkey roasting, bake the covered stuffing alongside it; uncover the stuffing for the final 10 to 15 minutes so the top becomes crisp.
- Transfer the turkey to a cutting board, tent loosely with foil, and rest for 15 minutes; the internal temperature should rise to 165°F.
- Set the roasting pan over medium heat, melt in the remaining 1 tablespoon butter, whisk in the flour, and cook for 1 minute.
- Whisk in 3/4 cup broth and any turkey resting juices, scraping up browned bits, then simmer for 3 to 5 minutes until lightly thickened.
- Slice the turkey breast across the grain and serve with the stuffing and warm pan gravy.
Common questions
Can I substitute store-bought bread for the stuffing, and does the type matter?
Yes. Use day-old white, sandwich, or sourdough bread cut into 3/4-inch cubes. Avoid very soft fresh bread unless you toast it longer. Heartier sourdough gives more flavor; plain white bread gives a softer, classic stuffing.
How long should I roast the turkey breast with the stuffing, and how do I know it’s done?
Roast at 350°F until the breast reaches 165°F in the thickest part, usually about 60 to 90 minutes depending on size. The stuffing should also be steaming hot, at least 165°F in the center.
What are the most common mistakes with this recipe?
Don’t skip drying the bread cubes; wet bread turns gummy. Don’t overmix after adding the broth, or the stuffing becomes dense. Also avoid under-seasoning the turkey skin and stuffing, since both need enough salt and herbs to taste balanced.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then store turkey and stuffing separately in airtight containers. Refrigerate for up to 3 to 4 days. Reheat turkey gently with a splash of broth, and warm stuffing covered so it stays moist.
What should I serve with roast turkey breast and stuffing?
Serve with gravy, cranberry sauce, roasted vegetables, and a simple green salad or mashed potatoes. If you want a lighter plate, keep it to stuffing, turkey, and one vegetable so the meal doesn’t feel too heavy.