Whole Turkey Breast with Walnut-Raisin Stuffing and Gravy

  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 30 mins

The cavity under the skin at one end makes a perfect pocket for some of the stuffing. The rest goes into a baking dish and takes about 30 minutes to heat.

Ingredients

Stuffing:
8tablespoons butter, divided
1/2cup finely chopped leeks (white and light green part only)
1medium carrot, finely chopped
1stalk celery, finely chopped
1/4teaspoon salt
1/4teaspoon pepper
6cups (about 11 ounces) seasoned bread cubes
1/2cup raisins
1/2cup coarsely chopped toasted walnuts
1 1/2teaspoons poultry seasoning
2 2/3cups reduced-sodium chicken broth, divided
Turkey:
1whole turkey breast (about 7 pounds)
2tablespoons melted butter
1teaspoon salt
1/4teaspoon Freshly ground black pepper
3cups reduced-sodium chicken broth
1/3cup all-purpose flour

Instructions

  1. To prepare stuffing, melt 2 tablespoons butter in a large nonstick skillet over medium-low heat. Add leeks, carrot and celery; cover and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper and transfer to a large bowl. Melt remaining 6 tablespoons butter in skillet and add to vegetables. Add bread cubes, raisins, walnuts, poultry seasoning and enough broth to moisten, about 2 cups. Mix well.
  2. Preheat oven to 325F.
  3. To prepare turkey, rinse turkey under cold water and pat dry. Slip fingers underneath skin to make a pocket. Fill pocket with about one-third of the stuffing. Transfer remaining stuffing to a casserole dish. Place turkey on rack in roasting pan; brush with 2 tablespoons melted butter and sprinkle with 1/2 teaspoon salt and pepper. Pour 3 cups water into pan.
  4. Roast, basting occasionally and adding water to pan as necessary, until a meat thermometer inserted in thickest part of breast registers 170F, about 2 1/4 hours. Cover turkey with aluminum foil after the first hour of roasting.
  5. During last 30 minutes, pour 2/3 cup broth over reserved stuffing, cover and place in oven with turkey. Bake 20 minutes; uncover, and continue baking 10 minutes.
  6. Transfer turkey to serving platter. Pour pan drippings into 4-cup measuring cup and let stand 5 minutes. Pour fat that rises to the top into a small measuring cup; if necessary add melted butter to make 1/3 cup.
  7. Add broth to remaining drippings to make 3 cups.
  8. Place roasting pan on stove over low heat. Add the 1/3 cup fat mixture. Whisk in flour. Add broth mixture and cook, whisking to loosen browned bits on bottom, until thickened, about 5 minutes. Season with remaining salt and pepper. Carve turkey and serve with stuffing and gravy.

Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007).

Nutritional Info *per serving

  • Glycemic Load 4
  • Calories 660
  • Fat 20g
  • Saturated Fat 9g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 240mg
  • Sodium 1120mg
  • Potassium 1050mg
  • Carbohydrate 34g
  • Fiber 3g
  • Sugars 7g
  • Protein 84g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 35%
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