While flipping around watching TV on Monday, I paused on the Food Network. The Barefoot Contessa was cooking a Thanksgiving Potluck and the turkey she was making really caught my eye. See, I’ve never been a big fan of turkey. At Thanksgiving, I will have a token slice, but it has never been my favorite part of the meal. I’m more of a stuffing fan. So, of course, this turkey, with a stuffing swirl in the center, made me set down my remote! I cooked it for dinner Tuesday night and it was a big hit with everyone, even the kids! And I, for the first time ever, went back for seconds on turkey!
The original recipe is posted here. Below is my version of the recipe. I made some kid-friendly alterations and I used half a turkey breast. If you decide to use a whole breast, be sure to increase your cooking time to 1 hour and 45 minutes to 2 hours.
1 turkey breast, boned and butterflied (2.5 pounds)
3 tablespoons unsalted butter, melted
Sea salt and and freshly ground black pepper
10oz box of Herb Seasoned Mrs. Cubbison’s dressing
1 cup chicken broth
1/2 cup melted butter
1 cup chopped celery
1/2 cup of chopped onion
3/4 cup dried cranberries
1 pkg of Farmer John Classic Pork Links (cooked and crumbled)
Prepare stuffing according to directions on box. Mix in cooked, crumbled sausage and cranberries.
Preheat oven to 325 degrees F. Place a baking rack on a sheet pan lined with foil. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle with a bit of salt and pepper.
Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that falls out. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Tip: Ask the meat department for a strand of twine when you buy the turkey. Many will provide you with this free of charge.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with melted butter, sprinkle with salt, pepper, and rubbed sage and roast for 1.5 hours or until an instant-read thermometer registers 150 degrees F in the center. Tip: Test the temperature in a couple places and make sure you aren’t just getting the temp on the stuffing.
Cook leftover stuffing in a lightly greased casserole pan for the last 30 minutes alongside the turkey.
Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
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