holiday | main course | turkey

Turkey Breast with Italian Sausage Stuffing

Prep Time: 15 minutes Cooking Time: 1 hour 4-5 servings

Products Included In Recipe


1 Granny's Boneless, Skinless Turkey Breast
1 tbsp | 15 ml butter
1 tbsp | 15 ml olive oil
1 cup | 250 ml turkey or chicken stock, homemade or low sodium
5-6 threads Spanish saffron
1/2 cup | 125 ml leeks, diced
1/2 cup | 125 ml red bell pepper, diced
1/2 lb | 250 g Italian sausage, mild or hot
1/2 tsp | 2.5 ml sea salt
To taste freshly ground black pepper
2 tbsp | 30 ml Italian parsley, coarsely chopped
3 cups | 750 ml day-old white and pumpernickle bread, cubed


Preheat oven to 375°F (190°).
Add saffron to stock, bring to a boil and then let cool.
Sauté leek, pepper and sausage in a pan with butter and oil until lightly brown. Let cool.
Mix stock, sausage mixture, salt, pepper, parsley and bread in a large bowl.
Cut a large pocket in turkey breast.
Place the stuffing mixture into the pocket.
Place the breast on a baking sheet lined with parchment paper.
Cover the stuffing area with a greased piece of foil.
Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until it reaches a minimum internal temperature of 170°F (77°C).
Let stand for 10-15 minutes before slicing.

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