Sweet Sausage Sage And Hazelnut Stuffed Turkey Breast Recipes

Steps:

• 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 a uniform thickness (about 1/2 inch). Season with salt and pepper.
• 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. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.
• Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
• Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
• Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
• Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
• Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
• Special equipment: kitchen twine .

Steps:

• Preheat oven to 400 degrees.
• Place bread cubes on a baking sheet. Transfer to oven and cook until toasted and golden. Remove from oven and transfer to a large bowl. Add crushed hazelnuts, sausage, and sage; season with salt and pepper. Add 1 tablespoon olive oil and, using your hands, mix stuffing until well combined.
• Place one turkey breast half flat on work surface; holding the blade of the knife parallel to the board, slice along the length of the breast, but not all the way through, starting with the thickest portion. Unfold so the turkey opens like a book. Spread half of the stuffing mixture on breast half and fold to enclose like a sandwich. Tie with kitchen twine to secure. Repeat process with remaining turkey breast half and stuffing.
• Coat the bottom of a roasting pan with 1 tablespoon olive oil and add 2 whole sage leaves. Place stuffed turkey breast halves in a roasting pan; drizzle with remaining tablespoon olive oil, top with remaining 2 whole sage leaves, and season with salt and pepper. Transfer to oven and roast until internal temperature of breast reaches 165 degrees on an instant-read thermometer, 1 to 1 hour and 10 minutes. Let stand 10 minutes before slicing and serving.

Steps:

• Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
• While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
• To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
• Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
• Preheat the oven to 375 degrees F.
• Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
• Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
• Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
• Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
• What juicy breasts!

Steps:

• In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.

Steps:

• Prepare Turkey:
• Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
• Preheat oven to 350°F.
• Mix spices with apples.
• Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
• Prepare basting sauce #1 by heating butter and adding juices and spices.
• Put turkey in roasting pan and add basting sauce.
• Roast, covered with foil, for 2 hours.
• Prepare Stuffing:
• Put hazelnuts in food processor and chop to medium coarseness.
• In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
• Put in baking pan and bake 1 hour at 350 °F.
• Finish Roasting Turkey:
• Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
• Prepare #2 basting sauce by heating butter and maple syrup.
• Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
• Baste with #2 sauce until all sauce is gone.
• Remove fruit from inside.

Steps:

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

Steps:

• Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
• Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.