Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy

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The flavors of this recipe are wonderful. This one is a family favorite and is requested every year. Excellent.

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It's a little pricey to get the turkey breast, but the idea of the rub and the gravy is outstanding. Also, I've been making the stuffing from this recipe for years now and it is something that everyone wants the recipe for when I take it to family holiday dinners. Highly recommend the stuffing.

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Stuffed Turkey Breasts Roast I made this the first time per recipe, then changed it up a bit to make it less time consuming! Preheat Oven to 450
Add 1 can Swanson Chicken Broth to ingredients
Follow turkey bag instructions for preparation.
Mix spices in a small bowl
Add thyme, cilantro, parsley, and pistachios to food processor and mix into a paste
Place the turkey in a deep casserole dish and roll the netting on the turkey halfway back and stuff with the paste and then roll back the netting
Drizzle olive oil over entire breasts and then sprinkle on the seasoning mixture to all sides of the breasts
Add 1 can of chicken broth to bottom of pan and place thermometer into breasts.
Cook on 375 for 1 hour or until thermometer reaches 170 degrees. roughly 15 minutes per pound. The one I cooked was 3 pounds.and took an hour. It obviously take longer when stuffed.
Grab some crackers and clean your food processor of leftover pesto!

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This stuffing has become a new tradition. I make it every year now, and my family loves it. Our stuffing didn't come out gooey or watery. The measurement for stock is too much. You will want to use less than that. We bought pumpkin muffins from Perkins and just crumbled them up and added them (frosting and all. I will be making it again and again. The prep takes some time, but it is so worth it.

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The turkey part of the recipe is more work than its worth - result is just OK in my opinion. But the stuffing is killer! I agree with several other reviewers that you should use less stock than the recipe calls for but otherwise this is a great recipe - made it a couple of times now.

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well this year is going to be same thanksgiving dinner. thank u Rachel ray. My husband loved and my family did too... so making it this year agian, i loved the gravy and went crazy for the turkey it was the best thanksgiving dinner i ever made.......

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I made the turkey last year, and even though a little labor-intensive for me, it was good.....but the gravy I made AGAIN this year! My guests loved it and I am really enjoying my leftovers! One fo these days I'll try the stuffing too!

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I love this turkey so much that it has become my special dish. I doubled the spice mixture and rub it under the skin and then I rub it all over the rest of the turkey breast. Then I put it in a ziplock bag over night in the fridge to soak up the spices and cook it the next day with the pressed herbs under a brick in a roasting pan. It is the best! Flavorful, juicy, and interesting. It's always a big hit. Thanks Rachel.

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I only made the "Muffin Stuffin" from this recipe. I added the minimum amount suggested of stock to the dressing. It was a bit too much. But the dressing was delicious. The five us of at Thanksgiving dinner loved it. Great idea to use muffins instead of bread cubes. I would make it again. And again.