Roast Turkey with Stuffing

Ingredients

• 4 lbbone-in turkey breast$15.96
• 6 cupday-old bread cubes$2.77
• 2 eachcelery stalks, diced$0.26
• 1 eachyellow onion, diced$0.72
• 2 cupchicken broth$0.77
• 6 tbspunsalted butter$0.56
• 2 tbspfresh sage, chopped$0.43
• 1 tspdried thyme$0.10
• 2 tspkosher salt$0.02
• 1 tspblack pepper$0.10
• 2 tbspolive oil$0.31
• Total for 7 servings$22.00

Most of the cost is bone-in turkey breast ($15.96) and day-old bread cubes ($2.77). With oil, spices and staples already at home, the shop drops to about $18.13. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 350°F (180°C). Pat the turkey breast dry with paper towels, rub all over with the olive oil, and season evenly with 1 teaspoon of the kosher salt and half of the black pepper.
2. Melt 4 tablespoons of the unsalted butter in a large skillet over medium heat on the stovetop. Add the diced celery and diced onion, cooking for 6 to 8 minutes until soft and translucent, then stir in the sage, thyme, remaining 1 teaspoon kosher salt, and remaining black pepper before taking off the heat.
3. In a large mixing bowl, toss the day-old bread cubes with the cooked celery and onion mixture and 1.5 cups of the chicken broth until evenly moistened. Grease an 8-inch or 9-inch baking dish with 1 tablespoon of the butter, transfer the stuffing mixture into the dish, and dot the top with the remaining 1 tablespoon of butter.
4. Place the turkey breast skin-side up on a rack in a roasting pan and roast in the oven at 350°F (180°C) for 1 hour 20 minutes to 1 hour 30 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the juices run clear.
5. During the final 35 to 40 minutes of turkey roasting time, place the stuffing dish into the oven alongside the turkey. Bake uncovered for 35 to 40 minutes until the top is crisp and golden brown and the center reaches 165°F (74°C), drizzling with up to 0.5 cup remaining chicken broth if the bread looks dry.
6. Transfer the turkey breast to a carving board, tent loosely with aluminum foil, and let it rest for 15 minutes to allow the juices to redistribute.
7. Carve the turkey breast into even slices against the grain and serve warm accompanied by generous portions of sage bread stuffing and any pan juices spooned over the top.