SAUSAGE STUFFED TURKEY BREAST RECIPES

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KALE- AND SAUSAGE-STUFFED TURKEY BREAST RECIPE | MARTHA ...



Kale- and Sausage-Stuffed Turkey Breast Recipe | Martha ... image

This recipe is perfect for anyone who finds carving a whole bird daunting but still wants tender white meat and flavorful stuffing.How to Prep and Carve Turkey Breast

Provided by Martha Stewart

Categories     Turkey Recipes

Total Time 2 hours 30 minutes

Prep Time 55 minutes

Number Of Ingredients 5

1 boneless turkey breast (about 7 pounds), trimmed and butterflied
Coarse salt and freshly ground pepper
Kale and Sausage Stuffing
1 tablespoon extra-virgin olive oil
2 pounds brussels sprouts, trimmed and halved

Steps:

  • Preheat oven to 375 degrees. Remove skin from turkey; reserve.
  • Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.
  • Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.
  • Spread stuffing over surface of breast in an even layer.
  • Tightly roll turkey breast, starting from your left side, to enclose stuffing.
  • Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.
  • Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.
  • Transfer turkey, seam side down, to a large roasting pan. Roast for 45 minutes.
  • Season brussels sprouts with salt; add to pan. Roast until an instant-read thermometer inserted into the thickest part of the turkey reaches 155 degrees, about 30 minutes more. Transfer turkey to a cutting board, and let rest for 20 minutes before slicing. Serve with brussels sprouts.

TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY ...



Turkey breast with sausage & apricot stuffing | Turkey ... image

A great alternative to cooking a whole turkey at Christmas, this turkey breast is packed with flavourful stuffing to keep it juicy and delicious.

Total Time 1 hours 50 minutes

Yield 6 with leftovers

Number Of Ingredients 9

1 medium onion
1 large clove of garlic
olive oil
250 g higher-welfare Cumberland sausages
½ a bunch of fresh sage
100 g dried apricots
50 g fresh breadcrumbs
2 kg higher-welfare turkey breast skin on, butterflied
10 rashers of higher-welfare streaky bacon

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and saute´ the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
    3. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together.
    4. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey.
    5. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper.
    6. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
    7. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 to 30 minutes before serving.

Nutrition Facts : Calories 174 calories, FatContent 6.7 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 24 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre

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As with biscotti there is an undeniable American-Italian influence at play here but, once again, I embrace this. Actually, though, American-Italian food has had its own influence on the cooking of the Old Country: these days, I am reliably informed by my Italian publisher and celebrated food writer, Csaba dalla Zorza, you can find dried cranberries with relative ease in Italy. The true Italian Christmas dinner is very much about the capon. Yes, you can find capons outside of Italy, although not everyone can quite cope with the idea of eating a castrated cockerel. Many understandably view old-school caponization with distaste, although it is considered ethically acceptable if the rooster has been chemically rather than surgically castrated. I don't know about you, but the idea of eating meat that has been flooded with the types of hormones necessarily involved here gives me the willies. Besides, my Christmas Dinner is my Christmas Dinner: unchanging, ritualistic, an intrinsic part of me. When in Rome, and all that, but if I'm cooking at home, I don't fiddle with my time-honored menu. I'm not going to give an evangelical tub-thump about my turkey brining techniques, as I've done enough of that in the past, but I am still open to other ways of celebrating the Big Bird and this recipe is a case in point. For me, it is perfect for any sort of seasonal supper party, but really comes into its own on a buffet table, as it carves fantastically and is as good (maybe even better) cold than hot, so you can make it in advance and then be the world's most unharried host on the night. You need to go to a butcher to get a while breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on. I know it might sound a bit of a faff, but take it from me that stuffing a while double breast joint is very much easier than stuffing and rolling a single breast joint, as is more commonly found in supermarkets. Basically, all you're doing here is opening out your boneless turkey joint, smothering it with stuffing, and folding it over. What you end up with, for all the ease of its creation, is nothing short of a showstopper.
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