Slice up this turkey breast and serve it on a platter to reveal the bread and celery stuffing inside. This is an elegant way to serve turkey when you just have a few people together for Christmas or Thanksgiving.

Yield: Serves 4.



  • 1 tbsp butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 cups fresh white bread cubes
  • 1 tbsp chopped fresh parsley
  • 3/4 tsp poultry seasoning
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 1/2 lb boneless skinless turkey breast fillet
  • 2 tbsp butter
  • 2 tsp cornstarch
  • 1/2 cup canned chicken broth
  • 1/4 cup dry white wine
  • Salt and freshly ground pepper


  1. To prepare stuffing, melt 1 tbsp butter in a frypan over medium heat. Add onion and celery; saute for 2 minutes. Transfer to a bowl; cool.
  2. Stir in bread cubes, parsley, poultry seasoning and 1/8 tsp each salt and pepper; set aside.
  3. Place turkey breast on a cutting board. Cut a deep horizontal pocket in turkey breast with a sharp knife. Spoon stuffing into pocket. Close edges of pocket with metal skewers.
  4. Melt 2 tbsp butter in an ovenproof frypan. Add turkey breast and brown on all sides. Transfer frypan with turkey breast to oven.
  5. Bake, covered, at 350ºF for 1 1/4 hours or until turkey is cooked through and a meat thermometer inserted in stuffing registers 165ºF .
  6. Transfer turkey breast to a platter and cover with foil. Let stand for 15 minutes before slicing.
  7. Meanwhile, to prepare gravy, whisk together cornstarch and broth until blended. Add wine to drippings in frypan. Bring to a boil over medium heat. Stir in cornstarch mixture. Cook, stirring constantly, until thickened, about 1 - 2 minutes. Season to taste with salt and pepper.
  8. Remove skewers from turkey breast. Cut into thick slices. Serve with gravy.
Nutritional analysis per serving:

339 Calories, 10.6 g fat, 42.8 g protein, 13.1 g carbohydrate, 0.9 g fibre, 511 mg sodium