Stuffed Turkey breast cherry and sausage stuffing

By dyannucci

MArtha stewert

Ingredients

• Turkey Breast
• 1 boneless turkey breast half (2 1/2 to 3 pounds)
• Coarse salt and freshly ground pepper
• Sausage and Sour-Cherry Stuffing 6 tablespoons
• (3/4 stick) unsalted Butter
• Stuffing
• 2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
• 2 tablespoons olive oil
• 1 small red onion, peeled and very thinly sliced (3/4 cup)
• 2 small garlic cloves, minced Coarse salt and freshly ground pepper
• 6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
• 1/3 cup (2 ounces) coarsely chopped dried sour cherries
• 1 teaspoon finely chopped fresh rosemary
• 1/3 cup Basic Chicken Stock
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• turkey breast

Details

Adapted from marthastewart.com

Preparation

Step 1

Stuffing

Step 1Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.

Step 2 Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.

Turkey Breast

Step 1 Butterfly turkey: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.

Step 2 Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.

Step 3Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).

Step 4 Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.