– 2 tbsp dried parsley
– 1 tbsp salt
– 2 tsp black or white pepper
– 2 tsp dried rosemary
– 2 tsp dried sage
– 2 tsp dried thyme
– 1 turkey breast (size can vary)
– 1/4 cup olive oil
– 1/2 stick butter
– 2 cups diced onion
– 6 garlic cloves, halved
– 2 cups chicken broth
– 1/4 cup sherry or other dry white wine
– 2 eggs, lightly beaten – 24-32 oz firm white bread (Italian or similar)
– 1/2 lb pork sausage
Completely thaw turkey breast in refrigerator before beginning. Combine seasonings in small container with lid. Pat turkey dry and sprinkle with half of seasoning mix, pressing gently onto skin. Refrigerate uncovered at least 2 hours, up to 24 hours.
Cut bread into 1″ cubes and set aside, uncovered (can do this up to 12 hours before if desired). Heat oil and butter in roasting pan at 375⁰ until butter is melted. Add onion and stir to combine. Heat until soft and beginning to brown (15 minutes or so), then remove from oven and reduce heat to 325.⁰ Stir in garlic and remaining seasoning mix, then broth and wine, then eggs, then bread cubes. Stir thoroughly until no liquid shows in bottom of pan. Break sausage into small pieces and dot over surface. Place turkey, skin side up, on top of dressing and roast at 325⁰ 2 1/2 to 3 hours. Remove turkey from pan and allow to sit 30-60 minutes before carving into 1/2“ slices (meanwhile, stir dressing to incorporate sausage and return to 325⁰ oven until top is golden brown, 15-20 minutes). Lay turkey slices on top of dressing to serve/transport if desired.
This recipe began with a Thanksgiving episode of Cooks’ Country, and evolved to suit family (and chef) preferences. It was my first time to be asked to bring turkey to family Thanksgiving (I took my Easy Crock-Pot Dressing last year, but someone else provided turkey), so the pressure to do it right was high. I’m happy to say it was “turkey-riffic”! 🦃
Reblogged this on The Tony Burgess Blog and commented:
Thanksgiving done well and easy too. This is also good for Christmas.
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