Carved Turkey Plate With Herb Stuffing Mashed Potatoes And Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 75 min · Turkey · high-protein

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Ingredients

• 1 1/2 lb boneless turkey breast
• 4 slices white sandwich bread
• 4 oz herb stuffing mix
• 3 tbsp unsalted butter
• 1 1/2 cups chicken broth
• 1/4 cup all-purpose flour
• 2 stalks celery stalks, diced
• 1 large onion yellow onion, diced
• 1 1/2 lb russet potatoes
• 1/4 cup whole milk
• 1 tsp each dried sage, thyme, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Pat the turkey breast dry, rub it with 2 tablespoons of the butter, salt it heavily, and roast 45 to 55 minutes until the thickest part reads 160F. Tent it and rest 15 minutes — this is where the juice stays in.
2. Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes until tender. Mash with 3 tablespoons butter and the warm milk, and taste for salt twice.
3. Melt the remaining butter in a skillet and sweat the celery and onion with the sage and thyme for 8 minutes, until soft and fragrant but not browned.
4. Toss the stuffing mix and the bread, torn into rough cubes, with the vegetables and enough hot broth to moisten without turning it to paste. Press into a buttered dish and bake 25 minutes until the top is crisp and the middle is set.
5. For the gravy, whisk the flour into the turkey roasting pan over medium heat, scraping the browned bits, then stream in the remaining broth and simmer 5 minutes until it coats a spoon.
6. Carve the breast into thick slices across the grain. Give each plate turkey, a scoop of stuffing, a pile of mash, and gravy over all three.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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