Roast Turkey Breast with Sausage and Apple Stuffing the Editors of Publications International, Ltd.
Roast Turkey Breast with Sausage and Apple Stuffing
Makes 6 servings
|8||ounces bulk pork sausage|
|1||medium apple, cored, peeled and finely chopped|
|1||shallot or small onion, peeled and finely chopped|
|1||stalk celery, finely chopped|
|1/4||cup chopped hazelnuts|
|1/2||teaspoon rubbed sage, divided|
|1/2||teaspoon salt, divided|
|1/2||teaspoon black pepper, divided|
|1||whole boneless turkey breast (4-1/2 to 5 pounds), thawed if frozen|
|4||to 6 fresh sage leaves (optional)|
|1||cup chicken broth|
- Preheat oven to 325°F. Crumble pork sausage into large skillet. Add apple, shallot and celery. Cook and stir until sausage is cooked through and apple and vegetables are tender. Stir in hazelnuts, 1/4 teaspoon sage, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Mash butter with remaining 1/4 teaspoon each sage, salt and pepper. Spread over turkey breast skin. If desired, ease skin over turkey breast. Arrange sage leaves under skin. Spoon sausage stuffing into turkey cavity. Close cavity with metal skewers. Place turkey, skin side down on rack in shallow roasting pan. Pour broth into pan.
- Roast turkey 45 minutes. Remove turkey from oven, turn skin side up. Baste with broth. Return to oven and roast 1 hour, or until meat thermometer registers 170°F. Remove from oven. Let turkey rest 10 minutes before slicing.
|Serving Size:||6 ounces chicken with 1 cup stuffing|
|Saturated Fat||12 g|
|Total Fat||39 g|
|Calories from Fat||51 %|
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