Roasted Turkey Breast with Bread Stuffing | Red Barn Market

Ingredients

• 6 slices Portofino Seeded Loaf, left out on counter overnight to dry out
• 10 large fresh sage leaves
• 1 cup fresh Italian parsley, leaves only
• 1 large garlic clove, or 2-3 small cloves
• 1 carrot, peeled
• 1 stick of celery
• ¼ yellow onion
• ½ cup chicken stock
• ¼ cup salted butter, melted
• 1 teaspoon salt
• 2 teaspoons ground black pepper