Stuffed Hasselback Turkey Breast � A Little Thanksgiving

Everyone loves a traditional turkey dinner with all the fixings, but because of the time and work involved, we usually only get to enjoy it once a year on Thanksgiving. So, what if we create a second holiday, called �Little Thanksgiving,� and feature this smaller, and much easier, Hasselback turkey? 

By the way, when I say easier, that assumes we�ve figured out how to carve it significantly better than I demonstrated in the video.

A thinner, more flexible knife would have been much better, as well as just slicing off one section at a time. I may try another one, but before stuffing, I'll go around the outside edge of the breast with a knife, cutting in about an inch, where it attaches to the bone. This would still leave most of the meat attached at the center, and probably make slicing simpler.

I guess we could try using a boneless breast, but I really think the ribcage is important for keeping the meat, if you�ll pardon the expression, moist. If you�ve tried this sans bones, please let me know how it came out. Regardless, since these breasts can really vary in size, be sure to use a thermometer to check doneness. So, whether you do this for regular Thanksgiving, or that new �Little Thanksgiving� everyone is talking about, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

one 2 to 3 pound split turkey breast, bone in, skin on

salt and freshly ground black pepper to taste

1 tablespoon melted butter for brushing on before roasting

For the very basic stuffing:

2 cups small dry bread cubes

1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)

1/2 teaspoon kosher salt

freshly ground black pepper and cayenne to taste

1/2 cup diced onion and 1/2 cup diced celery saut�ed in butter until golden

1 cup hot chicken broth, plus more if needed

1 large egg yolk

NOTE: In the video I said to roast at 350 F., to an internal temp of 150 F., but in hindsight, I�m thinking that a 375 F. oven would work better.

For the stuffing, try these recipes, and cook the extra mixture in a pan alongside your Hasselback Turkey Breast.

- Old-Fashioned Cracker Stuffing

- Pecan and Apricot Sourdough Bread Stuffing

- Cranberry Walnut Stuffing