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Rolled Turkey Breast with Sausage-Pecan Stuffing

Each slice of this turkey reveals the roast's exquisite design. A tart chutney of cranberries and apple completes the opulent picture.

Source: Martha Stewart Living, November 2008



Cook's Notes

To save time, ask your butcher to bone and butterfly the turkey breast. You may want to make this request at least one or two weeks in advance, especially during the holidays. Make-ahead tip: Prepare the stuffing the day before. Spread it on turkey, and roll, cover, tie, and refrigerate.

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How would you rate this recipe?
  • Patti K
    13 NOV, 2012
    Wonderful recipe, turns out like a real showpiece. The stuffing recipe is great too- white wine as the only liquid gives it a very sophisticated and unique flavor.

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