Rolled Turkey Breast with Sausage Stuffing
Rolled Turkey Ingredients
- 1 turkey breast (about 5 1/2 pounds), skin on, boned, trimmed, and butterflied
- Coarse salt and freshly ground pepper
- Sausage Stuffing (Ingredients listed below)
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1 cup water, plus more if needed
- 1 tablespoon extra-virgin olive oil, plus more if needed
- 1 pound sausage, casings removed
- 1 medium onion, chopped
- 2 celery stalks, cut into 1/4-inch dice
- 8 ounces mushrooms, trimmed and thinly sliced
- 2 tablespoons chopped thyme
- 1 cup dry white wine
- 2 cups gluten free breadcrumbs
- 2 ounces pecans, finely chopped (1/2 cup)
- Coarse salt and freshly ground pepper
- 1 large egg, lightly beaten
- Unsalted butter, softened, for baking dish, if needed
- Heat oil in a large skillet over medium heat.
- Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned (4 to 5 minutes)
- Transfer sausage to a medium bowl (using a slotted spoon)
- Add onion and celery to drippings in skillet, adding more oil if necessary.
- Cook, stirring occasionally, until onions are translucent and celery is tender (about 6 minutes)
- Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, (about 2 minutes)
- Add wine and stir, scraping browned bits from bottom of pan.
- Simmer until reduced by half (2 to 3 minutes)
- Stir in cooked sausage, remove from heat, and let cool slightly in pan.
- Working in batches, pulse sausage mixture in a food processor (I used my kitchen aid) until very finely chopped.
- Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper.
- Add egg, and stir to combine.
- Let cool to room temperature.
- To cook stuffing in a turkey: Stuff as directed below in "Rolled Turkey" directions
- Preheat oven to 375 degrees, making sure the rack is in the lowest position
- Rinse turkey, and pat dry with paper towels.
- Place it on a flat surface, skin side up. Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin.
- Remove skin, and transfer to a parchment-lined baking sheet.
- Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a mallet or a rolling pin.
- Season with salt and pepper.
- Spread stuffing evenly on turkey. Starting on 1 short side, tightly roll up turkey.
- Center reserved skin on turkey roll, and smooth to remove any trapped air.
- Season with salt and pepper.
- Wrap entire turkey roll in cheesecloth, securing both ends with kitchen string. Tie additional string around roll in 3 or 4 places, spacing evenly.
- Rub with 4 tablespoons butter
- Place turkey roll on a rack on a rimmed baking sheet.
- Transfer to oven, and pour water in baking sheet.
- Roast, rotating halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an instant-read thermometer (about 2 hours and 10 minutes) (Add more water to baking sheet if necessary to prevent pan drippings from burning.)
- Let turkey roll rest on baking sheet for 30 minutes.
- To carve the turkey roll: Remove cheesecloth, and transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately
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