Turkey and Stuffing Casserole for Two
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.
- Serves: 1 person
- 16slices white bread
- 1tablespoon extra-virgin olive oil
- 1large yellow onion, chopped
- 4stalks celery, chopped, or more to taste
- 1½ tablespoons poultry seasoning
- salt and ground black pepper to taste
- 1cup chicken broth, or as needed
- 1(2 pound) boneless turkey breast
- 2tablespoons salted butter, cubed
- 2tablespoons salted butter, melted
Step 1Preheat 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.
Step 2Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
Step 3While 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.
Step 4Cube 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.
Step 5Rinse 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.
Step 6Bake 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.