A dressing of sausage, apricots and pecans complements this roasted turkey breast.
| 12 |
|
ounces pork sausage |
| 2 |
|
cups dried bread cubes |
| 1 |
|
cup pecan halves |
| 1/2 |
|
cup chopped dried apricots |
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 1/3 |
|
cup chicken broth |
| 2 |
|
ribs (1 cup) celery, sliced 1/2-inch |
| 1 |
|
medium (1/2 cup) onion, chopped |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon dried sage leaves, crushed |
| 1/8 |
|
teaspoon ground pepper |
| 1 |
|
(5 to 7-pound) bone-in turkey breast |
| 3 |
|
tablespoons LAND O LAKES® Butter, melted |
Heat oven to 350°F. Brown sausage in 10-inch skillet over medium heat; drain off fat.
Combine browned sausage and all remaining ingredients except turkey breast and 3 tablespoons butter in large bowl. Gently loosen skin from turkey in neck area to make large area to stuff. Stuff with enough sausage mixture to fill; secure skin flap with toothpicks.
Place remaining sausage mixture into ungreased 1-quart covered casserole; refrigerate until baking time.
Place stuffed turkey breast, breast-side up, on rack in roasting pan. Brush with 3 tablespoons melted butter.
Bake, basting occasionally, for 2 to 2 1/2 hours or until meat thermometer reaches 170°F to 175°F and turkey breast is no longer pink. Let stand 10 minutes.
During last 30 minutes of turkey breast baking time, bake remaining stuffing for 25 to 30 minutes or until heated through.
