Recipe by Janet Taylor McCracken
- Cook Time
- Prep Time
- 4 (with leftovers)Servings
- 12 oz. country white bread, cut into 3/4-inch cubes (about 7 cups)
- 10 tbsp. butter
- 1 large leek (about 12 oz.), white and light-green parts only, coarsely chopped
- 1 cup chopped celery with leafy tops
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped mixed fresh sage, rosemary, and thyme, plus sprigs to stuff under the turkey skin
- 1/3 cup dried cranberries
- 2 cups chicken stock
- 1 large egg
- 1 6-lb. whole bone-in turkey breast
1. Preheat the oven to 350°. Spread the bread on a baking sheet and bake until dry, about 25 minutes.
2. Meanwhile, in a large skillet, melt 6 tbsp. butter over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes; remove from heat. Add the chopped herbs and dried cranberries. In a small bowl, whisk the stock and egg; add to the skillet. Fold in the bread cubes. Spread out in a 3-quart baking dish, forming a well for the turkey in the center.
3. Using your fingers, carefully loosen the skin from the breast meat. Spread the remaining 4 tbsp. butter under and all over the skin. Stuff the herb sprigs under the skin. Season the turkey and place on top of the stuffing in the dish. Roast until an instant-read thermometer registers 160° when inserted into the thickest part of the breast, about 2 hours. Transfer the turkey to a carving board; let rest for 15 minutes. Tent the stuffing with foil to keep warm. Slice the turkey; serve with the stuffing.