Even the smallest turkey is too much for two, but I missed the taste of homemade turkey and stuffing. I tried this recipe with a boneless turkey breast and it was just perfect.


Recipe Summary

30 mins
3 hrs 15 mins
10 mins
3 hrs 55 mins
1 2 1/2-quart casserole


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.

  • Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.

  • While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.

  • Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.

  • Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.

  • Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

Cook's Note:

I used a Butterball(R) boneless turkey breast when I tried this. I also used a good quality chicken broth.

Nutrition Facts

1389 calories; protein 136.4g; carbohydrates 113g; fat 40g; cholesterol 391.5mg; sodium 2380.3mg. Full Nutrition