One-Pan Turkey Breast and Stuffing with Pomegranate-Parsley

Amarante

Thu, Sep 05 2024, 3:20 pm

This was a great dish for a crowd and much simper than roasting a whole turkey

Stuffing was good as well and a nice amount too.

Since it has a pomegranate sauce, it could be an option for RH

One-Pan Turkey Breast and Stuffing with Pomegranate-Parsley Sauce

Excerpt From: America's Test Kitchen - The Complete Cook's Country TV Show Cookbook

SERVES 8 TO 10

WHY THIS RECIPE WORKS For a lower-maintenance, holiday-worthy turkey and stuffing made in one pan, we started with bone-in turkey breast instead of a whole bird. This made for easier carving and eliminated the challenge of differing cook times for white and dark meat. For the stuffing, we used ciabatta, since it retained its chew, with a combo of herbs, onion, wine, and chicken broth (plus some hot Italian sausage for meaty savoriness and a bit of heat). We roasted the turkey breast on top of the stuffing and then removed it before returning the stuffing to the oven to crisp up. A vibrant sauce of pomegranate seeds and parsley added a final holiday flourish.

The salted turkey needs to be refrigerated for at least 2 hours before cooking. If you can’t find a loaf of ciabatta, you can substitute 2 pounds of another rustic, mild-tasting white bread. Do not use sourdough here; its flavor is too assertive.

Turkey

1½ tablespoons kosher salt
1 tablespoon pepper
1 tablespoon minced fresh thyme
1 (5- to 7-pound) bone-in turkey breast, trimmed

Stuffing

½ cup extra-virgin olive oil
3 cups chopped onion
1¾ teaspoons kosher salt, divided
6 garlic cloves, minced
3 cups chicken broth
⅓ cup dry white wine
2 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
¼ teaspoon red pepper flakes
2 pounds ciabatta, cut into 1-inch cubes (about 20 cups)
1 pound hot Italian sausage, casings removed - I used Jack’s
1½ cups coarsely chopped fresh parsley

Sauce

¾ cup chopped fresh parsley
¾ cup pomegranate seeds
½ cup extra-virgin olive oil
1 shallot, minced
2 tablespoons lemon juice
2 garlic cloves, minced
¾ teaspoon kosher salt

1. For the Turkey Combine salt, pepper, and thyme in bowl. Place turkey on large plate and pat dry with paper towels. Sprinkle all over with salt mixture. Refrigerate, uncovered, for at least 2 hours or up to 24 hours.

2. For the Stuffing Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray large heavy-duty roasting pan with vegetable oil spray, then add oil to pan. Heat oil in roasting pan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.

3. Off heat, stir in broth, wine, sage, thyme, pepper flakes, and remaining 1½ teaspoons salt, scraping up any browned bits. Add bread and, using tongs or your hands, toss until bread is evenly coated. Break sausage into ¾-inch chunks and toss with bread mixture to combine.

4. Nestle turkey, skin side up, into stuffing in center of roasting pan. Roast until thickest part of turkey registers 160 degrees, 2¼ to 2¾ hours.

5. For the Sauce Meanwhile, combine all ingredients in bowl; set aside.

6. Transfer turkey to carving board, skin side up, and let rest, uncovered, for at least 30 minutes or up to 1 hour.

7. Meanwhile, stir stuffing in roasting pan. Return pan to oven and cook until top of bread looks golden brown and is evenly dry, 10 to 15 minutes.

8. Remove breast meat from bone and slice thin crosswise. Toss parsley with stuffing in roasting pan. Arrange turkey over stuffing in pan. Drizzle with sauce. Serve, passing remaining sauce separately.