Turkey and Stuffing Casserole for Two


  • 16 slices white bread
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 4 stalks celery, chopped, or more to taste
  • 1 ½ tablespoons poultry seasoning
  • salt and ground black pepper to taste
  • 1 cup chicken broth, or as needed
  • 1 (2 pound) boneless turkey breast
  • 2 tablespoons salted butter, cubed
  • 2 tablespoons salted butter, melted
  • Directions

  • Step 1

    Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.


  • Step 2

    Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.

  • Step 3

    While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.

  • Step 4

    Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.

  • Step 5

    Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.

  • Step 6

    Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

  • Cook's Note:

    I used a Butterball(R)boneless turkey breast when I tried this. I also used a good quality chicken broth.

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