Stuffed Hasselback Turkey Breast || Gracefult Kitchen

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Stuffed Hasselback Turkey Breast

Turkey

Stuffed Hasselback turkey breast is much easier than a traditional roast turkey. The sliced and stuffed turkey breast takes far less time than a whole bird. It's perfect for an everyday or holiday dinner for a smaller group.

Ingredients

Basic Stuffing:

1 tablespoon unsalted butter
½ cup diced onion
½ cup diced celery
2 cups small dry bread cubes
1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
½ teaspoon kosher salt
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 cup hot chicken broth
1 large egg yolk

Turkey Breast:

1 (2 1/2 to 3 pound) turkey breast half (with bones and skin)
salt and freshly ground black pepper to taste
1 tablespoon unsalted butter for brushing, melted

Description

Melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until golden brown, about 6 minutes. Transfer to a bowl.
Add bread cubes, poultry seasoning, salt, and black pepper to onion mixture. Stir in chicken broth until thoroughly combined; rest to allow broth to absorb into the stuffing, about 15 minutes. Stir in egg yolk until evenly incorporated.
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Slice turkey breast crosswise down to the bone (do not cut through the bone) in 3/4-inch slices. Divide stuffing mixture among spaces between the slices. Place turkey breast on the prepared baking sheet. Brush with 1 tablespoon melted butter.
Roast in the preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.