Roasted Turkey Breast with Cranberry Sauce and Stuffing

**Prepare the Turkey:** Preheat oven to 325°F (160°C). Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, salt, pepper, thyme, and rosemary. Rub the mixture all over the turkey breast.

**Roast the Turkey:** Place the turkey breast in a roasting pan. Pour 1/2 cup of chicken broth in the pan (optional, to prevent burning). Roast for 1 hour 15 minutes to 1 hour 45 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C).

**Rest the Turkey:** Remove the turkey from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

**Make the Cranberry Sauce:** While the turkey is roasting, prepare the cranberry sauce. In a saucepan, combine cranberries, orange juice, and sugar. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Let cool slightly.

**Prepare the Stuffing:** Preheat oven to 350°F (175°C). In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.

**Assemble the Stuffing:** In a large bowl, combine the dried bread cubes, cooked onion and celery mixture, sage, and 1 cup of chicken broth. Toss to combine. Add more broth if needed to moisten the bread. The mixture should be moist but not soggy.

**Bake the Stuffing:** Transfer the stuffing to a greased baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

**Serve:** Slice the rested turkey breast and serve with the homemade cranberry sauce and stuffing.