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Stuffed Turkey Breast

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Ingredients Method

Ingredients
  

TURKEY
  • 4 lb boneless turkey breast
  • 1/2 cup Hellmann's Mayonnaise
  • 2 tbsp Knorr Zero Salt Bouillon
  • 2 garlic cloves - minced
STUFFING
  • 6 cups bread cubes
  • 4 tbsp butter
  • 1 small onion - chopped
  • 2 celery ribs - chopped
  • 1 - 2 tbsp fresh sage - chopped
  • 1 tsp poultry seasoning
  • 1 tbsp fresh parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1-1/2 - 2 cups chicken broth

Method
 

Stuffing
  1. Melt the butter in a skillet and cook the onion and celery for 6 - 8 minutes, until softened.
  2. Place bread cubes in a large bowl and add the cooked veggies, all seasonings and then add the chicken broth 1/2 cup at a time, stirring to moisten the bread crumbs. Add enough broth so that the dressing is moist, but not overly soggy.
  3. Taste and season with additional salt and pepper as desired.
Turkey
  1. Preheat oven to 400 F.
  2. Place the turkey breast on a cutting board and butterfly the breast. Cover with plastic wrap or parchment and pound to about 1/4-inch thickness.
  3. Place the prepared stuffing down the length of the breast then roll the breast to cover the stuffing, tucking the ends.
  4. Tie the stuffed breast with with cooking twine at 1-inch intervals
  5. In a small bowl, add the Hellmann's Mayonnaise, Knorr No Salt Bouillon and garlic and mix to combine.
  6. Spread the mixture over the wrapped turkey breast and place in a roasting pan.
  7. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
  8. Let rest for 10 minutes, cut the twice then slice and serve.