Turkey Breasts tend to cook more evening than a whole turkey, and we love the ease of making something you can slice instead of carving, and a turkey breast allows you to enjoy every bite. You can stuff the turkey, and you'll want to make enough to serve some stuffing on the side.
SHOPPING LIST:
For the Turkey:
For the Stuffing: (double if you want stuffing as a side too)
To Make the Stuffing:
In a medium saucepan, melt the butter over medium heat. Add the onions, celery, garlic, fennel, sage, apples and salt and saute, stirring occasionally, until soft, about 5-7 minutes. Toss the mixture with bread. Add the raisins, warm stock, and Walnut Sage Pesto and mix until all ingredients are well incorporated. Bake, covered, for 20 -25 minutes, then uncover and bake an additional 5-10 minutes until the top is lightly golden brown.
To stuff the Turkey: Season the non-skin side of the turkey breast and spread the stuffing evenly, leaving about one inch on either side. Starting at one end (the sider side) , roll the turkey up tightly, then tie with string. Place seam side down on a roasting or sheet pan. Season the skin of the turkey with the remaining tablespoon of Citrus & Fennel salt. Bake for 35-45 minutes, until cooked and beautifully browned.