We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Loading Video...
Roasted Peach and Rosemary Turkey Breast with Stuffing
Roasted Peach and Rosemary Turkey Breast with Stuffing
Getting reviews...
Level:Easy
Total: 3 hr 15 min(includes brining time)
Active: 30 min
Yield:4 to 6 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 6 servings
Calories
672
Total Fat
31 g
Saturated Fat
11 g
Carbohydrates
47 g
Dietary Fiber
6 g
Sugar
25 g
Protein
51 g
Cholesterol
156 mg
Sodium
1420 mg
Get a complete turkey dinner on the table without all the fuss of cooking a whole bird. Tender, boneless breast cooks quickly and feeds a smaller crowd. A quick cider brine and sweet peach glaze keep it moist and flavorful. Put the stuffing in the oven when you lower the temperature for the turkey—then everything will be ready at once.
For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours.
Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi – the setting is “Air Roast 425 degrees F)
Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes.
Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was “Air Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside.
Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist).
Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was “Air Roast 350 degrees F).
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.