Recipe Index

Ingredients

• 1 boneless turkey breast, skin on (5 to 6 lb)
• 6 tbsp unsalted butter, softened
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried sage
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 lb pork sausage, casings removed
• 3 tbsp unsalted butter
• 1/2 cup minced yellow onion (about 1/2 medium onion)
• 1/2 cup minced celery (about 1 1/2 ribs)
• 1/2 cup minced carrot (about 1 medium carrot)
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp apple cider vinegar
• 1 3/4 cups chicken broth
• 1 box (6 oz) stuffing mix

Method

1. Make the stuffing: cook the sausage in a large skillet over medium heat, breaking it up, until browned; add the 3 tablespoons butter, onion, celery and carrot and cook for 6 to 8 minutes until soft.
2. Stir in the thyme, parsley, rosemary, salt and pepper, then the vinegar and chicken broth, and bring to a simmer.
3. Take off the heat, stir in the stuffing mix, cover and leave for 5 minutes, then spread out to cool completely.
4. Heat the oven to 375°F. Butterfly the turkey breast and pound it between sheets of plastic wrap to an even thickness of about 1/2 inch, skin-side down.
5. Mix the softened butter with the salt, pepper, sage, parsley and thyme and spread it over the meat.
6. Spread the cooled stuffing evenly over the breast, leaving a 1-inch border, then roll up tightly from a long side and tie with kitchen twine at 1-inch intervals; season the skin with a little extra salt.
7. Roast on a rack in a roasting pan for about 1 hour 45 minutes to 2 hours, until the thickest part registers 165°F.
8. Rest for 15 to 20 minutes, remove the twine, slice into rounds and serve.

Prep: 30 min · Cook: 120 min · Total: 150 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data