top of page

THANKSGIVING

Turkey & Stuffing Recipes

Doug Cooking: Buttermilk-Brined Turkey Breast

BUTTERMILK-BRINED TURKEY BREAST

One whole turkey breast (usually in two split pieces) enough to feed 4 to 6
1 quart buttermilk (4 cups)
Sugar
Kosher salt
4 tablespoons slightly softened butter
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped sage

For each breast, add two cups buttermilk, two tablespoons kosher salt, 1 cup water, 1 tablespoon sugar. Place in a gallon zipper top bag and brine for 1-2 days in refrigerator.

Before roasting, remove the turkey breasts from fridge and brine, and let breast come up to temperature for at least 1 hour, preferably closer to 2 hours.

For each breast, mix 1 tbsp fresh chopped sage, 1 tbsp fresh chopped rosemary, 2 tbsp slightly softened butter (butter should cool, not quite room temperature and pliable like dough). Form a flattened butter disk and place/spread over crown of breast.

Roast at 425F in a roasting pan, on a rack. Line pan with aluminum foil. Roast for 60-90 mins or until internal temp reaches 150F.

Let turkey breasts rest, under tented foil, for a minimum of 30 minutes before carving. Enjoy!

Doug Cooking: Sausage Stuffing

20 ounces of bread, cubed into 1 inch pieces, from a rustic sourdough loaf
2 small yellow onions, diced
4 stalks celery, diced
1 stick salted butter
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped rosemary
16 ounces sweet Italian sausage
1/2 teaspoon ground fennel
2 cups chicken stock
1 cup turkey stock
(For store bought stocks, add 1 tsp of dissolved powdered gelatin)
2 eggs

salt and pepper

Cube bread into 1 inch squares, place on a sheet pan and dry in 300F oven for 20-30 minutes. 

Sauté the onions and celery in the butter until softened, add the sage and rosemary toward the end. Add salt and pepper to taste. Transfer mixture, including all of the melted butter, to a mixing bowl to cool.

Using the same sauté pan, cook the sausage, adding the ground sage, until meat is fully browned.

In a large measuring pitcher, crack and whisk eggs then combine with both broths.

Add the bread cubes, vegetables, and sausage to a large bowl, then pour over the broth mixture. Mix gently until bread cubes are moistened and ingredients are evenly distributed. Pour stuffing into a lightly buttered baking dish. Refrigerate overnight and bake the next day. 

Bake at 400F covered for 30 min, then uncovered for 20-30 min more. Pictures show the stuffing unbaked on left, and the fully baked on right. Enjoy!

bottom of page