Turkey Breast Stuffed with Sausage, Garlic, and Spinach

By á-46

Ingredients

• 1 lb. sweet Italian sausage, removed from casings
• 1 medium onion, chopped
• 1 tbsp fennel seeds
• 4 garlic cloves, minced
• 3 cups 1/2 inch bread cubes
• 1 (10 oz) box frozen spinach, thawed and squeezed dry
• 1/2 - 1 cup reduced sodium chicken broth
• 1 egg
• 2 boneless turkey breast halves, about 2 pounds each
• 1 tsp salt
• Frehly ground black pepper
• Olive oil

Preparation

Step 1

1. Preheat oven to 350F

2. In a large skillet, cook sausage, onion, fennel, and garlic until sausage is no longer pink, about 10 minutes. Toss with bread cubes, spinach, broth, and egg, mixing well. Let cool.

3. Make a large pocket-like slit in turkey breast half. Spoon in about half of the spinach mixture. Tie with kitchen twine. Brush with oil. Sprinkle with salt and pepper. Place in roasting pan. Repeat with remaining turkey and stuffing or place remaining spinach mixture in a greased baking dish.

4. Bake turkey breasts (or extra stuffing) 35 to 45 minutes or until a meat thermometer inserted into the thickest part of the breast registers 160F. Let stand 10 minutes. Remove twine, slice turkey and serve hot or room temperature. Spoon pan juices over sliced turkey. Serve extra stuffing on the side.

Serves 16.