1 turkey breast, 5-8 pounds, thawed
1 large onion, diced
2 stalks celery, diced
2 tablespoons butter
2 large eggs, lightly beaten
1 quart turkey or chicken broth
kosher salt and black pepper to taste
3-4 stalks fresh sage, minced
1 package dry stuffing, unseasoned
1. Preheat oven to 350F
2. In a large skillet over medium heat, melt butter. Saute onion and celery until fragrant and beginning to soften, about 5 minutes.
3. Place stuffing crumbs in a large bowl. Pour onions and celery over crumbs. Mix in beaten eggs, sage, salt and pepper, and chicken broth.
4. Spread stuffing into a 9x13 buttered casserole dish. Position turkey breast on top of stuffing, and season the turkey with salt and pepper. Roast at 350F, until the meat in the thickest part of the breast reaches an internal temperature of 165F. Allow turkey to rest for 15 minutes before slicing.