ROASTED PEACH AND ROSEMARY TURKEY BREAST WITH STUFFING

Roasted Peach and Rosemary Turkey Breast with Stuffing image

Get a complete turkey dinner on the table without all the fuss of cooking a whole bird. Tender, boneless breast cooks quickly and feeds a smaller crowd. A quick cider brine and sweet peach glaze keep it moist and flavorful. Put the stuffing in the oven when you lower the temperature for the turkey-then everything will be ready at once.

Provided by Sunny Anderson

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 cups plus 2 tablespoons apple cider
1/4 cup kosher salt, plus more for the turkey
3 to 5 sprigs fresh thyme
3 sprigs fresh rosemary
One 3-pound boneless turkey breast with skin
1/2 cup finely chopped onion
1 tablespoon olive oil, plus more for the turkey
One 10-ounce bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
Freshly ground black pepper
One 12-ounce bag stuffing mix - Sunny did the Stuffing Cubes (some come crushed)
1/4 cup loosely packed chopped fresh parsley
4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onion
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock

Steps:

For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours.
Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi - the setting is "Air Roast 425 degrees F)
Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes.
Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was "Air Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside.
Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist).
Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was "Air Roast 350 degrees F).