A dressing of sausage, apricots and pecans complements this roasted turkey breast and makes for the perfect holiday dinner.
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16 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 small (1/2 cup ) onion, chopped
1/2 teaspoon salt
1/4 teaspoon dried sage leaves, crushed
1/8 teaspoon 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 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 1/2-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, 2-2 1/2 hours or until meat thermometer reaches 165°F and turkey breast is no longer pink. Let stand 10 minutes.
Bake remaining stuffing 25-30 minutes or until heated through.
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