Butternut and Sausage Stuffed Turkey Breast
Servings
8Serving size
4 ounces turkey with stuffingThis recipe can be multiplied, but requires that you make multiple stuffed breasts. Makes very good leftovers.
AND
Ingredients
12 ounces Butternut squash (or acorn squash) |
3 tsp. Olive oil (divided) |
1 small White onions (diced) |
8 ounces Crimini mushrooms (thinly sliced) |
3 ounces Italian or spicy sausage (small dice) |
1/4 tsp. Salt |
1 Tbsp. Dried or rubbed sage |
1 tsp.. Honey |
1 tsp.. White wine vinegar |
1 to taste Black pepper |
2 1/2 lbs Boneless, Skinless Turkey Breast |
Instructions
Cut the squash in half lengthwise. With a large spoon, scoop the seeds from the center of the squash and discard.
Place the squash halves cut side down in a large skillet. Roast for about 40 minutes, then place on a plate to cool.
When the squash is cool enough to handle, cut into large dice. (if you use acorn squash, do not remove the skin, if you use butternut squash, you will likely prefer it without the skin.)
Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and saute for about 4 minutes, then add the mushrooms and continue cooking for another 4-5 minutes.
Add the sausage and continue sautéing for another 4 minutes.
Add the salt, sage, honey, vinegar, and pepper, stir thoroughly, and remove from heat. Cool on the counter for a few minutes, then add the diced squash, stir gently, and place in the refrigerator while prepping the turkey breast for stuffing.
Place a large skillet in the oven and bring the temperature to 375F.
When ready to stuff, place the turkey breast skin side down on a cutting board so that the two halves of the breast are in a butterfly pattern (vertical to you). Cover the breast with plastic wrap. Using the bottom of a small, heavy saucepan or the flat side of a meat mallet, pound the breast gently until it is uniformly about 1/2 inch thick.
Spread the cooled vegetable mixture evenly over the flattened turkey breast and pat down until uniformly thick. Fold each outer edge toward the center so that they slightly overlap to form a tube. Using cotton twine, truss the breast.
Place the remaining 1 teaspoon of olive oil in the preheated pan and place the trussed breast in the pan seam side down (skin side up).
Roast for 15 minutes at 375F, then reduce the heat to 325F and roast for an additional 35 minutes. Throughout the time the breast is cooking, baste the skin with the drippings from the pan about every 10 minutes.
Slice and serve.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
AND
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Mashed Yams with Green Onions and Sage
Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork. While the potatoes are cooking place the olive oil in a small skillet over medium heat. Add the…
Mashed Yams with Sage
Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…
Pecan Shallot Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Twice Baked Yams
Preheat the oven to 350°F. Place the potato in the oven and bake for 40 – 45 minutes. Remove and let cool slightly. Slice the yam in half lengthwise. Scoop out the flesh of the yam leaving about 1/4 inch of skin and flesh. Place the flesh in a bowl…
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
Stuffing a turkey breast is easier than it sounds and so worth it. The key is to open the split breast like a butterfly and gently pound the breast meat to about 1/2 inch thick. You can use almost any ingredients that you want for the stuffing and a spicy sausage like Andouille or chorizo would work great. One key is to have the ingredients have a bit of moisture, like the squash or mushrooms. That helps keep the turkey breast moist and tender.