Rolled Turkey Breast with Sausage Stuffing Recipe

Preheat the oven to 375 degrees F and set an oven rack in the middle position.

Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, for 3 to 4 minutes until soft.

Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, for about 5 minutes until the sausage is cooked and slightly browned.

Add the wine, rosemary, and thyme and cook for 2 minutes more, using the wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.

In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, ½ teaspoon kosher salt, ¼ teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.

Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even ½-inch thickness.

Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Spoon about ½ of the stuffing in an even ½-inch layer over the breast, leaving a 1-inch border all around.

Starting at the long end, roll the turkey into a long cylinder. Don’t worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 1½-inches between each knot, and then trim the strings.

Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack.

Drizzle with the remaining tablespoon oil and season with 1 teaspoon kosher salt and ½ teaspoon pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155 degrees F.

Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip and discard the kitchen twine.

Transfer the roll to a cutting board and slice into ½-inch thick slices and arrange on a platter. Serve with gravy sauce.