Herb-Roasted Turkey Breast with Dried Fruit Dressing
- Yield 8 to 10 servings
Serve this up around the holidays for an interesting twist on traditionally cooked turkey.
- 1 whole turkey breast, about 8 pounds
- 1/2 cup chopped fresh mixed herbs (use a combination of any of the following: basil, parsley, thyme, sage, mint, rosemary, chives, etc.)
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups fresh bread crumbs
- 1 large onion, diced
- 1 tablespoon herbes de Provence or 1 tablespoon dried thyme
- 1 cup diced dried mixed fruits
- 1/2 to 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon 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).