Says cookinglight.com: "This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and stuffing are slow-cooked simultaneously to impart rich, deep flavors and to eliminate any extensive last-minute work. The turkey breast is double-cooked: poached the day before, then seasoned and reheated slowly in a low-heat oven the day it's served. The gravy and stuffing are infused with an intensely flavorful turkey stock made from the liquid in which the breast is poached." Sounds like a lot of work, but... oh... yum... what a recipe! Invite me over when you make it :)

Ingredients

6 serv.

STOCK
quarts water↗4
cup carrot, slices (2 inch thick)↗1
cup celery, slices (1 inch thick)↗1⁄2
teaspoon dried thyme↗1
teaspoon black pepper↗1⁄4
garlic cloves↗3
bay leaves↗3
tomatoes, quartered↗2
onion, quartered↗1
lemon↗1⁄2
whole turkey breast, skinned (6-pound)↗1
TURKEY↗
teaspoon olive oil↗1
teaspoon dried thyme↗1⁄2
teaspoon salt↗1⁄4
teaspoon garlic powder↗1⁄4
teaspoon black pepper↗1⁄4
STUFFING
cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)↗1⁄4
cup diced onion1
cup diced celery1
cups cubed stale bread (about 1 1/2 pounds, cubes should be 1 inch)16
teaspoons poultry seasoning2
teaspoon dried thyme↗1
teaspoon salt↗1⁄2
teaspoon garlic powder↗1⁄2
teaspoon dried tarragon1⁄2
teaspoon dried rubbed sage1⁄2
teaspoon black pepper↗1⁄4
GRAVY
cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)↗1⁄4
cup all-purpose flour↗1⁄3

Step-by-step instructions

1
To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
2
Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
3
Preheat oven to 250°.
4
To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
5
To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
6
While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
7
Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.

Source: food.com

Original recipe ↗

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