Ingredients
- ¾ cup Dried Cranberries
- v ½ cup Brandy
- v 2 oz Whole Butter
- v 2 mediumOnions, diced
- v 3 stalks Celery, diced
- v 8 oz Sweet Italian Sausage
- v 1 ½ TbspRosemary, chopped
- v 3 cupsDay old Caesar croutons
- v 1 ½ cups Chicken Stock
- v 1 eachEgg, lightly beaten
- v 1 eachTurkey Breast BRT 5#
- v 2 oz Whole butter, melted for basting
Preparation
Step 1
Method of Prep:
Place dried cranberries in a small sauce pan with the brandy and ½ cup water. Bring to a boil and simmer for 2
minutes to rehydrate. Remove from heat.
Melt butter in a skillet and sauté onions and celery until softened. Take sausage out of casing and crumble into the
pan. Cook until well browned. Add the cranberries with liquid to the pan. Add the chopped rosemary and cook
for a few minutes.
Place the croutons in a large mixing bowl. Add the sausage mixture, chicken stock , egg and season with
1 tsp salt and ½ tsp black pepper. Mix the stuffing well and set aside.
Lay the turkey breast flat on a cutting board. Pound the turkey with a meat mallet to get a consistent
thickness. Season the bird with salt and pepper. Layer the stuffing on to the breast leaving a ½ border
around the edges. The layer should be about a ½ an inch thick. Beginning at one end of the bird rolling
the breast like a jelly roll. Tie the roulade