Sausage and Sage-Stuffed Turkey Breasts

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Ingredients

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  • Olive oil
  • 8 ounces sweet Italian sausage, removed from casing
  • 1/4 pound crimini mushrooms, sliced
  • 1 medium shallot, thinly sliced
  • 2 tablespoons chopped fresh sage
  • 1/2 cup chopped roasted chestnuts
  • 1/4 cup dried breadcrumbs
  • 1/4 cup (approximately) low-sodium chicken broth
  • 2 (1 1/4 - 1 1/2 pound) boneless skinless turkey breasts
  • Salt and freshly ground black pepper

Directions

Preheat oven to 400°F.
Heat a medium sauté pan over medium-high heat. Brown sausage, adding a little oil if necessary.
Remove sausage to a paper towel-lined plate.
Add mushrooms and shallot to pan. Season with salt and pepper. Sauté until shallot is translucent, about 2-3 minutes.
Add sage and cook for 1 minute longer.
In a mixing bowl, combine sausage with mushrooms and shallot, chestnuts and breadcrumbs.
Add just enough broth to moisten breadcrumbs. Adjust seasoning to taste.
Place turkey breast between 2 sheets of plastic wrap. Pound to slightly flatten.
Place stuffing lengthwise down center of turkey breast. Roll turkey around stuffing and tie with kitchen twine.
Rub turkey with oil and season with salt and pepper. Place in a roasting pan on a flat rack (or a few ribs of celery and few carrots).
Roast until internal temperature reaches 165°F, about 45 minutes.
Remove from oven and cover loosely with foil. Let rest for 10 minutes.
Snip off kitchen twine. Slice and serve with pan juices.

Recipe from Central Market Mill Creek - Culinary Resource Center
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