Turkey Breast stuffed with Italian Sausage Stuffing

Clock Icon 1 hour, 15 mins |
Servings: 4 |
Prep: 15 mins |
Cook: 60 mins
https://youtube.com/watch?v=T0f66GCAnFc%3Frel%3D0%22+allowfullscreen%3E%3C

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

  1. Preheat oven to 375°F (190°).
  2. Add saffron to stock, bring to a boil and then let cool.
  3. Sauté leek, pepper and sausage in a pan with butter and oil until lightly brown. Let mixture cool.
  4. Mix stock, sausage mixture, salt, pepper, parsley and bread in a large bowl.
  5. 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.
  6. 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).
  7. Let stand for 10-15 minutes before slicing.

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