Prep Time: 35 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 (5-7 lb.) turkey breast, bone in, skin on
- salt and pepper to taste
- 1/2 cup butter
- 3/4 cup chopped celery
- 1 onion, chopped
- 4 cups oatmeal bread cubes, dried in the oven
- 1/2 cup dried cranberries
- 1/2 tsp. dried sage leaves
- 1/2 tsp. dried thyme leaves
- 1 tsp. salt
- 1/4 tsp. pepper
- melted butter for basting
Preparation:
In large skillet, melt 1/2 cup butter and cook celery and onion until tender. In large bowl, combine remaining ingredients except butter for basting. Pour celery mixture over ingredients in bowl. Toss gently with two spoons to coat.
There are three ways to 'stuff' the breast. Place some of the stuffing in between the two halves of the breast, then use kitchen string to loosely tie the breast closed.
Or you can just press down on the breastbone so the breast is more opened up. Then put about half of the stuffing in a foil-lined roasting pan and place the breast, skin-side-up, on top.
Finally, you can loosen the skin from the turkey and stuff between the flesh and skin with part of the stuffing, then smooth the skin back over as best you can. Any leftover stuffing should be placed in a casserole dish, drizzled with some melted butter, and refrigerated. It will bake the last half hour the turkey is roasting.
Whichever method you choose, coat the turkey with melted butter, and roast the turkey and stuffing at 350 degrees for 2 to 2-1/2 hours until an instant-read meat thermometer inserted into the meat reads 170 degrees F. Baste once or twice during roasting with pan drippings. Place leftover stuffing in the casserole, covered, in the oven for the last 30 minutes of roasting time. Cover turkey with foil when it comes out of the oven and let rest 10-20 minutes before carving. Serves 4-6
