Stuffed Turkey Breast
  • Cooking Time: 75
  • Servings: 10
  • 1 medium onion, finely chopped
  • 1/2 cup butter or margarine
  • 1 cup water
  • 2 chicken bouillon cubes
  • 1 tsp poultry seasoning
  • 2 tsp dried parsley
  • 8 slices stale bread, cut into 1/2" cubes
  • 1 (6 lb.) whole turkey breast
  • 1/4 teaspoon salt
  • 1/4 tsp ground black pepper
  • 1/4 cup butter or margarine, melted
  1. Sauté onion in 1/2 cup butter in a large skillet. Add next 4 ingredients and simmer 5 minutes, stirring to dissolve bouillon cubes. Add bread; stir until mixture is moistened.
  2. Bone turkey breast, leaving skin intact. Cut a pocket two-thirds through each side toward the center; sprinkle each pocket with salt and pepper. Stuff pockets with bread mixture, and secure with wooden picks. Place turkey, skin side up, in a shallow baking pan. insert meat thermometer making sure bulb rests in meat of turkey. Bake at 325ºF for 1 hour and 15 minutes or until meat thermometer registers 185ºF, basting with 1/4 cup butter.