Stuffed Turkey Breast with Apple Sausage Stuffing

How To Make It

1. Preheat your oven to 375°F (190°C).
2. Start by cubing the bread into small pieces and place them into a large mixing bowl. Dice the celery and onion into small, even pieces. Peel and dice the apple into small cubes. Roughly chop the parsley, sage, thyme, and rosemary.
3. Heat a large pan over medium-high heat. Add the butter and olive oil to the pan. Remove the sausage from its casing and add it to the pan. Break up the sausage into small pieces as it cooks. Sauté until the sausage is browned and fully cooked. Add the diced onions and celery to the pan with a pinch of salt. Sauté for about 5 minutes until softened.
4. Stir in the diced apple and cook for another 2-3 minutes. Then, add the chopped herbs and cook for an additional 2 minutes until fragrant. Remove the pan from the heat and transfer the mixture to the bowl with the cubed bread. Toss everything together until well incorporated. Season with salt and pepper to taste.
5. To butterfly the turkey breast, lay it skin-side down on a cutting board. Using a sharp knife, slice horizontally through the thickest part of the breast, being careful not to cut all the way through. Open the breast like a book.
6. Place a sheet of plastic wrap over the butterflied breast and use a meat mallet or rolling pin to gently pound the turkey to an even thickness. Spread the prepared stuffing evenly over the butterflied turkey breast.
7. Starting at one edge, carefully roll the turkey breast up, keeping the filling inside. Once rolled, use butcher's twine to tie the turkey breast at 2-inch intervals along its length. Additionally, tie one piece of twine lengthwise to secure the ends. Rub the rolled turkey breast with olive oil and season generously with salt and pepper on all sides.
8. Place the stuffed turkey breast on a roasting rack in a baking dish.If you have excess stuffing, add a bit of chicken stock to it to moisten it slightly. Transfer the extra stuffing to a small baking dish, cover it with foil, and place it in the oven alongside the turkey.
9. Roast the turkey in the preheated oven for approximately 1.5 hours, or until the internal temperature reaches 165°F (74°C) at the center of the roll. The extra stuffing should cook for the same amount of time.
10. Once cooked, remove the turkey from the oven and let it rest for 10 minutes before slicing. If you cooked extra stuffing, uncover it for the last 10 minutes of cooking to allow the top to crisp up slightly.
11. Carefully remove the butcher's twine, slice the turkey breast into rounds, and serve with the extra stuffing and your favorite side dishes.