Roast Turkey Breast w/ Fig & Sausage Stuffing
Servings
2-4
Servings
2-4
Ingredients
Herb Butter
Instructions
  1. In a small saucepan, simmer figs in orange juice about 4 minutes or until most of the liquid is absorbed. Set aside.
  2. In a large skillet, melt butter & add apple, celery, onions, herbs & sausage, breaking up the sausage into small pieces. Sauté for about 10 minutes until fruit/vegetables are soft & sausage is browned.
  3. Add the nuts & figs with any liquid remaining & cook for another 2 minutes.
  4. In a large bowl, add the sausage mixture to the bread cubes & grated parmesan. Toss until quite moist & well combined; season to taste with salt & pepper
  5. Lay plastic wrap on your work surface. Butterfly turkey breasts & carefully pound until you acquire an even thickness. Even though you are using a boneless turkey breast there is that piece of hard grizzle still holding the breast halves together. I like to remove it but still keep the skin in one piece. When you fold the breast to cover the stuffing everything stays together nicely. It makes it real easy when its cooked & you are ready to slice.
  6. Preheat oven to 325 F.
  7. Spoon stuffing on one side & press down slightly. Using the plastic wrap, flip the other half of the turkey breast over stuffing. Tuck in any stuffing that falls out. Tie roast with KITCHEN TWINE or leave as is. Place the turkey breast, on a foil lined baking pan (not glass).
  8. Brush with HERB BUTTER. Roast 2-2 1/2 hours. Each oven roasts different so test in a few places with a meat thermometer to be sure.
  9. Cover breasts loosely with foil for 20 minutes before slicing. remove twine & carve 1-inch slices & serve with extra stuffing if you wish.
Recipe Notes
  • This recipe will be enough for Thanksgiving dinner as well as leftovers for a few more meals depending on the amount of dinner guests you have.
  • I’m a stuffing lover, so you will notice there is ample stuffing in this recipe.