Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast
This sophisticated take on turkey breast is well-suited to intimate Thanksgiving celebrations that don't require a whole bird. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try: Cider-Braised Turkey Legs
The Martha Stewart Show, November 2010
- 2 cups 1/4-inch cubes rustic bread with the crust removed (from about 1/2 loaf)
- 1 cup blanched hazelnuts, toasted and crushed
- 1 pound sweet Italian sausage, casings removed
- 2 tablespoons finely sliced sage, plus 4 whole for roasting
- 2 boneless breast halves from one (15- to 16-pound) turkey, skin-on
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 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.
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