Stuffed Turkey Breast With Turkey Sausage
Stuffed, rolled turkey breast with dark meat turkey sage sausage stuffing, is both dark and white meat with stuffing in one bite.
Servings 6 servings
Equipment
- Large cast iron pan or Dutch oven
- Cooking twine about 36 inches
Ingredients
- 4-6 lb Skin on Boneless Turkey breast
- 1-2 lb Ground turkey dark meat
- 4 Celery stalks chopped fine
- 1 Onion, medium chopped fine
- 1-2 Hard bagels chopped into 1/2 inch cubes
- Salt and Pepper to taste
- 4 tbsp Butter
- 2 tbsp Olive oil
- 1 Fresh Sage bundle
- 1/4 cup Roasted chestnuts (optional) finely chopped
Instructions
- Preheat 400ºF
- In a large bowl, mix the celery, onions, several sage leaves finely chopped, and the ground turkey meat with salt and pepper to taste. This mixture becomes the sausage. In a large cast iron pan or Dutch oven, the pan you will do all the cooking and roasting in, place 2 tablespoons of butter and 1 tablespoon of olive oil in the pan.Quickly sauté the ground meat mixture just until the meat begins to brown, toss in the cubed bagel pieces (chestnuts, if using), mix so all is blended together.Turn off the heat, transfer this mixture to a bowl and set this mixture aside.
- Lay the turkey breast flat, skin side down. Make a horizontal slice across the breast meat (as you would to butterfly meat), to open the breast as large as possible, leaving it in tack with the breast and skin. The desire is to make the breast open larger and reduce the thickness without removing it from the skin.
- Salt and pepper the flesh side of the turkey breast. Place 1 tablespoon butter in the same hot frying pan. Place the flesh side of the turkey in the hot pan for just a minute, then return the breast back to the flat surface, skin side down. This seals in juices to the internal side of the breast.
- Spread the ground turkey sausage mixture across the flesh side of the turkey, about 3/4 inch thick, leaving an inch free around the edges. Carefully, starting at the end that may not have skin on it, roll the breast as tightly as possible enfolding the sausage mixture inside. With twine, wrap several times around the turkey breast bundle and tie securely.
- Rub the last tablespoon of butter onto the turkey breast skin, salt and pepper.Drizzle the remaining olive oil into the hot pan and carefully place the stuffed turkey breast into the pan. Turn gently to get a little color on the all sides of the skin.
- Transfer this hot pan with turkey breast roll, into the preheated oven.Roast for 45 - 55 minutes or until internal temperature registers 155 degrees. Remove from the oven and let it rest for 10 minutes (internal temperature should rise to 165). Slice and serve.
Video
Notes
- If there is extra turkey sausage stuffing remaining, place in a covered baking dish and bake along side of the turkey in the oven.
- Another yummy tip is to use any leftover stuffing in a big pot of soup. All the delicious flavors are already there!