Stuffed Turkey Breast with Sausage & Herbs
Looking for a smaller turkey option for the holidays? This stuffed turkey breast is juicy, flavorful, and cooks in just over an hour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Skillet
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Meat tenderizer
- Rolling pin
- Butcher's twine
- Kitchen shears
- Baking sheet
- Aluminum foil
- Rack
- Nonstick cooking spray
- Oven
- Instant-read thermometer
- Cutting board
- Serving platter
- Baking dish
- Chef's knife
- Stove
- Pastry brush
- Paper towel
- Kitchen timer
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, (finely diced)
- 2 large stalks celery, (finely diced)
- 3 large cloves garlic, (finely chopped)
- 8 oz mild Italian pork sausage, (casings removed (or substitute chicken or turkey sausage))
- ½ cup white wine
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 large egg (beaten)
- 9 cups store-bought seasoned or unseasoned stuffing cubes
- 1¾ cups low-sodium chicken broth
- 3 tablespoons chopped flat-leaf parsley
- 1 whole (2 halves) (5 to 6 lb) skin-on turkey breast, boned and butterflied (see note)
- Kosher salt
- freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Homemade gravy, (for serving)
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