https://youtube.com/watch?v=T0f66GCAnFc%3Frel%3D0%22+allowfullscreen%3E%3C
Turkey Breast stuffed with Italian Sausage Stuffing
1 hour, 15 mins |
Servings:
4 |
Prep:
15 mins |
Cook:
60 mins
https://youtube.com/watch?v=T0f66GCAnFc%3Frel%3D0%22+allowfullscreen%3E%3C
Turkey Breast stuffed with Italian Sausage Stuffing
1 hour, 15 mins
Servings:
4
Prep:
15 mins
Cook:
60 mins
Turkey Breast stuffed with Italian Sausage Stuffing
1 hour, 15 mins
Servings:
4
Prep:
15 mins
Cook:
60 mins
Ingredients
Ingredients
- 1 Granny’s Seasoned Boneless Turkey Breast, thawed
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) homemade or low sodium turkey or chicken stock
- 5-6 threads Spanish saffron
- 1/2 cup (125 mL) leeks, diced
- 1/2 cup (125 mL) red bell pepper, diced
- 1/2 lb (250 g) Italian sausage, mild or hot
- 1/2 tsp (2.5 mL) sea salt
- to taste fresh ground black pepper
- 2 tbsp (30 mL) Italian parsley, chopped
- 3 cup (750 mL) day-old white & pumpernickel bread
Method
- Preheat oven to 375°F (190°).
- Add saffron to stock, bring to a boil and then let cool.
- Sauté leek, pepper and sausage in a pan with butter and oil until lightly brown. Let mixture cool.
- Mix stock, sausage mixture, salt, pepper, parsley and bread in a large bowl.
- Cut a large pocket in turkey breast. Place the stuffing mixture into the pocket. Place the breast on a baking sheet lined with parchment paper. Cover the stuffing area with a greased piece of foil.
- Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until it reaches a minimum internal temperature of 170°F (77°C).
- Let stand for 10-15 minutes before slicing.