Make-ahead Turkey Breast With Herb Stuffing (cooking Light)

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 4 quarts water
• 1 cup carrot, slices (2 inch thick)
• 1/2 cup celery, slices (1 inch thick)
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 garlic cloves
• 3 bay leaves
• 2 tomatoes, quartered
• 1 onion, quartered
• 1/2 lemon
• 1 whole turkey breast, skinned (6-pound)
• 1 teaspoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)
• 1 cup diced onion
• 1 cup diced celery
• 16 cups cubed stale bread (about 1 1/2 pounds, cubes should be 1 inch)
• 2 teaspoons poultry seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• 1/4 cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)
• 1/3 cup all-purpose flour

Recipe

• 1 to prepare stock, combine first 10 ingredients in a large stockpot. bring to a boil; add turkey breast. return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
• 2 carefully remove the turkey breast from stock. cover the turkey breast, and refrigerate. strain stock through a colander into a large bowl; discard solids, and return stock to pot. reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). cover and chill stock for 8 hours. skim solidified fat from surface of stock, if necessary.
• 3 preheat oven to 250°.
• 4 to prepare turkey, rub poached turkey breast with oil. sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. wrap the turkey in heavy-duty plastic wrap and foil. (double-wrapping in plastic and foil helps retain moisture when reheating.) bake at 250° for 2 hours or until thoroughly heated.
• 5 to prepare the stuffing, melt 1/4 cup butter in a large dutch oven over medium-high heat. add the diced onion and diced celery; sauté 3 minutes. stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). stir in 2 1/2 cups turkey stock. place in a 13 x 9-inch baking dish. bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
• 6 while the turkey and stuffing cook, prepare gravy. melt 1/4 cup butter in a large saucepan over medium heat. stir in flour; reduce heat, and cook 15 minutes or until lightly browned. gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
• 7 uncover turkey; remove turkey breast halves from bone. slice turkey, and serve with stuffing and gravy.