holiday | main course | turkey

Turkey Breast with Italian Sausage Stuffing

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


1 Granny's seasoned, boneless turkey breast, thawed
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.

From The Chef: "A traditionally Spanish seasoning, saffron is what sets this unique bread stuffing apart, not only in scent and flavour but in colour. It is renowned as being among the world’s costliest spices, but it takes only a pinch of saffron to brighten any dish."

Recipe courtesy of Chef Jason Wortzman
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