Thanksgiving Shortcut Roast Turkey Breast with Mushroom Stuffing

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Cooking for less than 10 on Turkey Day? First of all, lucky you. Second of all, try this shortcut to turkey meat that’s quicker and easier than roasting a whole bird.
Ready in: 1 hour 50 mins

Ingredients

Serves: 8

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 rib celery, sliced
• 1 pound mushrooms, sliced
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh green onion
• 1 tablespoon chopped fresh thyme
• 3/4 cup chicken stock
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon grated lemon peel
• 2 tablespoons olive oil
• 1 (3 pound) boneless turkey breast, with skin

Preparation method

Prep: 20 mins | Cook: 1 hour 15 mins | Extra time: 15 mins, resting

1. Preheat oven to 375 degrees F.
2. In a skillet over medium heat, heat 2 tablespoons oil. Cook onion, garlic, and celery in hot oil until sweating, about 5 minutes, then stir in mushrooms and cook for another 10 minutes until all the veggies are tender.
3. Add all chopped fresh herbs (it’s worth it to use fresh), stir, then add the bread and 3/4 cup stock. Season with salt and pepper to taste. This is your stuffing. Allow to cool slightly in a roasting pan.
4. Brush turkey breast with olive oil, then season liberally with salt, pepper, paprika, and lemon peel. Rub into the skin on all sides. Place in stuffing.
5. Bake turkey for about 1 hour, until meat reaches 165 degrees F internally. Then cover with foil loosely and let it rest for 15 minutes. Slice and serve with stuffing.