TURKEY SAGE SAUSAGE RECIPES
TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY ...
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
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
- 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.
- 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.
- 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.
- 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.
- 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
TURKEY BREAKFAST SAUSAGE RECIPE: HOW TO MAKE IT
My hearty sausage patties are loaded with flavor but have a fraction of the sodium and fat found in commercial breakfast sausage links. —Judy Culbertson, Dansville, New York
Provided by Taste of Home
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Crumble turkey into a large bowl. Add the salt, sage, pepper and ginger; mix lightly but thoroughly. Shape into eight 2-in. patties. , In a greased cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 165° and juices run clear, 4-6 minutes on each side.
Nutrition Facts : Calories 85 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 10g protein. Diabetic Exchanges 1 lean meat
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TURKEY WITH SAUSAGE STUFFING RECIPE: HOW TO MAKE IT
Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender.
-Aura Lee Johnson, Vermilion, Ohio
From tasteofhome.com
Total Time 02 hours 30 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Total Time 02 hours 30 minutes
Category Dinner
Calories per serving
- Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.
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A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Side dish
Cuisine British
Calories 328 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Side dish
Cuisine British
Calories 328 calories per serving
- Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
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APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES
There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 250 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 250 calories per serving
- Peel and roughly chop the onions, wash the sage leaves in warm water.
- Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
- Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
- Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
- Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
- Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.
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There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 250 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 250 calories per serving
- Peel and roughly chop the onions, wash the sage leaves in warm water.
- Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
- Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
- Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
- Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
- Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.
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Reviews 4.8
Total Time 1 hours 20 minutes
Category side-dish
Cuisine american
Reviews 4.8
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Category side-dish
Cuisine american
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