Herb-Roasted Turkey Breast with Dried Fruit Dressing
- Yield: 8 to 10 servings
- 1whole turkey breast, about 8 pounds
- 1/2cup chopped fresh mixed herbs (use a combination of any of the following: basil, parsley, thyme, sage, mint, rosemary, chives, etc.)
- 1/4cup melted butter
- 1/2teaspoon salt
- 1/2teaspoon black pepper
- 8cups fresh bread crumbs
- 1large onion, diced
- 1tablespoon herbes de Provence or 1 tablespoon dried thyme
- 1cup diced dried mixed fruits
- 1/2 to 1cup half-and-half
- 1teaspoon salt
- 1/2teaspoon ground black pepper
- Place turkey on a work surface. With a sharp knife, split the turkey backbone in half to flatten the breast. Combine the herbs, butter, salt and pepper in a small bowl. Rub the entire surface (skin side) with herb mixture, spreading some under skin, too. Set turkey aside. In mixing bowl, combine bread crumbs, onion, dried herbs, mixed fruits and enough half-and-half to moisten bread. Add salt and pepper. Place fruit dressing in the center of a baking dish large enough to hold the turkey. Place the turkey on top of stuffing. Place in 350F oven and roast for 1 1/2 hours. Test with meat thermometer. Center of turkey should read 180F. Remove turkey from pan. Allow to “rest” 5 minutes before slicing. Slice breast into thin pieces, top with dressing and serve.
Recipe reprinted with permission from Marguerite Marceau Henderson’s Savor the Memories (2002).