Recipe: Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast
This turkey recipe is a great alternative if you don't want to serve a whole turkey at Christmas or Thanksgiving
Ingredients
Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast
- 2 cup 1/4-inch cubes rustic bread with the crust removed
- 1 cup blanched hazelnuts, toasted and crushed
- 1 lb sweet Italian sausage, casings removed
- 2 tbsp finely sliced sage, plus 4 whole for roasting
- 2 boneless turkey breast halves, skin on
- 1 dash coarse salt and freshly ground pepper
- 3 tbsp extra-virgin olive oil
Makes: 4 to 6 servings
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour, 30 minutes
Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast Cooking Directions
Preheat oven to 400 degrees.
Place bread cubes on a baking sheet. Transfer to oven and cook until toasted and golden. Remove from oven and transfer to a large bowl. Add crushed hazelnuts, sausage, and sage; season with salt and pepper. Add 1 tablespoon olive oil and, using your hands, mix stuffing until well combined.
Place one turkey breast half flat on work surface; holding the blade of the knife parallel to the board, slice along the length of the breast, but not all the way through, starting with the thickest portion. Unfold so the turkey opens like a book. Spread half of the stuffing mixture on breast half and fold to enclose like a sandwich. Tie with kitchen twine to secure. Repeat process with remaining turkey breast half and stuffing.
Coat the bottom of a roasting pan with 1 tablespoon olive oil and add 2 whole sage leaves. Place stuffed turkey breast halves in a roasting pan; drizzle with remaining tablespoon olive oil, top with remaining 2 whole sage leaves, and season with salt and pepper. Transfer to oven and roast until internal temperature of breast reaches 165 degrees on an instant-read thermometer, 1 to 1 hour and 10 minutes. Let stand 10 minutes before slicing and serving.
Source: Martha Stewart
Photo: John Herschell
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