Recipe: Turkey Roll & Stuffing
- ¾ cup figs with stems removed, diced
- ¾ cup dried cranberries
- ½ cup brandy
- ½ stick butter
- 2 medium onions diced
- 3 stalks of celery, diced
- ¾ lb pork sausage casing removed
- 1 Tbs chopped fresh rosemary
- ¼ cup toasted pecans
- 3 cups Pepperidge Farm herb-seasoned bread stuffing mix
- 1 ½ cups Swanson’s low sodium chicken broth
- 1 large egg- beaten
- 1 whole deboned turkey breast
- 2 Tbs room temperature butter
Preheat the oven to 325 degrees F
In a small saucepan combine the cranberries, chopped figs and the brandy together. Bring it boil and simmer for 2 minutes. Remove from heat and set aside.
In a large sauté pan over medium heat combine the onions and celery; sauté for five minutes to get the onions and celery soft and then add the sausage. Brown the sausage and break down into small bits for about 10 minutes until cooked. Add the rosemary and the pecans and cook for another minute or two.
In a large mixing bowl add the 3 cups of the herb stuffing. Transfer all the fig/cranberry/brandy mixture as well as all contents in the large sauté pan into the large mixing bowl. Add the chicken stock and the beaten egg and mix. Season the stuffing with kosher salt and pepper.
On a work surface lay the butterflied turkey breast skin side down and season with salt and pepper. Spread the stuffing over the breast about ½ inch thick and leave a ½ inch boarder around the edges. Roll the breast like a jelly roll. Tie the roll with butcher twine around the sides and vertically to keep the breast compact. Place the turkey roll on a wire rack on sheet pan with the seam on the bottom. Roast for 1& ¾ hours – 2 hours and when the internal temperature in the center reaches 150-155 degrees F. Remove from the oven and cover with foil. Allow to rest for 15 minutes. Carve and serve. See notes
Note**–Put all the left over stuffing in a casserole that has been buttered for extra stuffing. Bake the stuffing at 325 for 45 minutes.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
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Recipe by yumm yumm yumm.
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