Stuffed with a filling of sausage, onions, and dried cranberries, this dish is a nice alternative to roasting a whole turkey. I personally prefer turkey white meat over brown, so stuffing a turkey breast is always my first choice unless I am serving a large group of guests. Although it isn’t too difficult to remove the bone and butterfly the turkey breast yourself, you can always ask your butcher to debone and butterfly it for you.
- 1 (4 Pound) Turkey Breast, Bone Removed & Butterflied
- 2 Tablespoons Olive Oil
- 1 Small Onion, Peeled & Diced
- 2 Cloves Garlic, Peeled & Minced
- 3/4 Pound Sweet Italian Sausages
- 1/2 Cup Dried Cranberries
- 1 Teaspoons Crushed Fennel Seeds
- 1 Cup Chicken Broth
- 1 Cup White Wine
- 2 Tablespoons Flour
- Heat the olive oil in a frying pan and cook the onions until tender.
- Add the garlic, and cook another minute or two, then remove the onion mixture to a bowl.
- Remove the sausage meat from the casings, and crumble it into the bowl with the onions.
- Add the fennel seeds and dried cranberries to the sausage mixture and season with salt and pepper.
- Preheat the oven to 375 degrees F.
- Open the butterflied breast and pound it with a meat mallet until it is an equal thickness throughout.
- Spread the sausage mixture over the breast, leaving a 1 1/2 inch border.
- Roll up tightly and tie with kitchen twine.
- Place the breast in a small roasting pan, with half the wine and chicken broth.
- Cook the breast, basting every 15 minutes with wine mixture until the turkey breast reaches an internal temperature of 150 degrees F, about 1 hour and 20 minutes.
- Remove the breast from the oven, place on a platter, and cover with foil.
- Take the pan from the oven and drain off any excess oil.
- Place the oven over a burner and add the remaining wine mixture and scrape up the browned bits from the bottom of the pan.
- Remove a few spoonfuls of the liquid and mix it together with the flour in a small bowl until smooth.
- Whisk the flour mixture into the liquid in the pan and stir until thickened.
- Season the sauce with salt and pepper and strain through a sieve.
- Cut the twine off the turkey breast and cut into 1/2 inch slices.
- Serve, offering a little sauce.