In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, ½ teaspoon kosher salt, ¼ teaspoon pepper, and sausage mixture.Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Melt the butter in a large skillet over medium heat.Preheat the oven to 375☏ and set an oven rack in the middle position.Transfer the roll to a cutting board and slice into 1/2-inch thick slices.Īrrange on a platter and serve with gravy. The turkey will rise in temperature as it rests to 165☏. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. Roast for about 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the roll reads 155☏. Place the turkey seam-side down on the rack, drizzle with olive oil and season with salt and pepper. Line a baking sheet with aluminum foil and place an oven-proof rack over top. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings. Starting at the long end, roll the turkey into a long cylinder. (You’ll cook the remaining stuffing separately.) Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. Place the butterflied turkey breast skin-side down on a countertop or work surface and pound to an even 1/2-inch thickness. In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Add the onions and celery and cook, stirring frequently, until soft.Īdd the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes.Īdd the wine, rosemary and thyme and cook for two minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Melt the butter in a large skillet over medium heat. What’s more, it can be made entirely ahead of time, makes an impressive presentation, and is a cinch to carve. It’s much more flavorful than your typical roast turkey and cooks in just 1-1/4 hours. If you’re looking for an alternative to roasting a huge bird for the holidays, I highly recommend this rolled turkey breast with sausage stuffing adapted from Food Network’s Patrick and Gina Neely.
Not only is it packed with flavor, but it also cooks in just 1-1/4 hours and can be made entirely ahead of time. This stuffed turkey breast is a great alternative to traditional holiday turkey.
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