Ingredients: |
Ingredients: 1 Turkey or bone-in turkey breast
For the dressing:
2 Tb. unsalted butter
2 Tb. olive oil
1 red onion, chopped
2 cups peeled, diced sweet potatoes
1 cup celery
2 cups cremini mushrooms, halved (6 ounces)
1/2 cup dry sherry
1 loaf French bread, cubed and air-dried (10 cups)
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
2 Tb. fresh sage
1 tsp. poultry seasoning
1/2 tsp. each salt and pepper
1 Tb. unsalted butter, melted
For the baste -
1/2 stick unsalted butter
1/4 cup apple jelly
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Directions: |
Directions:Preheat oven to 375º
If using turkey breast, trim off the wing and any leg meat attached to the turkey breast. Cut to the bone along the white fat lines that runs about 2 inches below the cavity opening. (reserving the turkey pieces for the turkey stock). Next, make a 2-inch incision into the breastbone and flatten slightly. Rinse, pat dry with paper towels, cover and chill until ready to cook.
Melt 2 Tb. butter with the oil for the dressing in a large saute pan over medium-high heat. Add onion, sweet potatoes, and celery, and cook 5 minutes. Add mushrooms, cook 5 minutes more, then deglaze with sherry and reduce until evaporated. Transfer to a large bowl with bread, broth, parsley, sage and seasonings. Toss well to combine.
Form dressing into a football shape in a 3-qt baking dish, building height in the center. Drape turkey over dressing, brush skin with 1 Tb. melted butter and season with salt. Roast 30 minutes, then rotate baking dish, and roast 30 minutes more.
Melt 1/2 stick butter with apple jelly for the baste in a small saucepan. Season with salt. After 1 hour, begin basting turkey every 15 minutes, until the thickest part of the breast registers 165º on a thermometer. Tent with foil, let rest at least 15 minutes, then carve |
Personal
Notes: |
Personal
Notes: Serve with Lemon-Buttermilk Masted Potatoes, Italian-Inspired Green Beans and Cranberry-Apple Sauce.
Still good without the mushrooms, just add more celery and a bit of onion.
Per 4 oz. turkey with 1 cup dressing: 452 calories, 17 g. fat,
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