Cranberry-Sausage Stuffed Turkey Breast

Cranberry-Sausage Stuffed Turkey Breast

Ingredients:

1

4-6 pl

Turkey breast, Boned and flattened

1

6 oz

Package Stuffing Mix for Turkey

1-1/2

Cup

Chicken stock or water,

¼

Cup

Butter, cut into pieces

1

 

Small onion, finely diced

2

 

Cloves garlic, minced

1

 

Egg, beaten

¾

Lb

Ground mild sausage

½

Cup

Dried cranberries

1-1/2

Cup

Chicken or turkey broth

½

Cup

Dry white wine

2

Tbl

flour

Directions:

Heat 2 tablespoons of oil and sauté in a large skillet until the onions are tender. Add the garlic and cook just until sizzling. Remove the onions and garlic and place them in a medium bowl. Brown the sausage in the skillet until brown and cooked, add to the onions in the bowl

In a medium saucepan, add the 1-1/2 cup chicken stock and the butter, and bring to a boil. Stir in stuffing just until moistened. Fold the stuffing into the sausage onion mix, adding the dried cranberries, mix well until fully incorporated.

Preheat the oven to 375º.

Spread the stuffing mixture across the breast, leaving a 1-1/2” border all around. Roll up tightly, and tie with kitchen twine. Place into a small roasting pan and rub the surface with the remaining oil, and season with salt and pepper. Mix together the chicken broth and white wine. Roast in the preheated oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150º, basting every 15 minutes with the broth and wine mixture. Remove the breast roll from the pan and cover with a tent of foil.

Remove the pan from the oven, and drain off all the excess oil. Place the pan on your stovetop, and add the remaining white wine broth mixture, scraping up all the browned bits from the bottom, and cook until it has reduced by half. Remove a few spoonfuls of the broth to a separate cup, and mix together the flour and broth in the cup, and whisk this mixture into your gravy. Season with salt and pepper to taste. Cut off the twine around the turkey, and slice your into 1/2 inch slices and arrange on a platter. Serve, offering a little sauce or gravy on the side.

 

Yields

6-8 servings

 

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