Sausage-stuffed turkey breast

Prep: 30 minutes

Cook: 90 minutes

Makes: about 6 servings

Ask your butcher to butterfly the turkey breast for you or followthe instructions below.

Vegetable or olive oil as needed

1 onion, cut into small dice

2 ribs celery, cut into small dice

2 to 3 cloves garlic, minced

¾ pound bulk pork sausage, such as mild or hot Italian sausage

Salt and pepper as needed

1 cup breadcrumbs

¼ cup freshly grated Parmesan

1 egg

1 cup chicken or turkey broth, stock orwater, plus more as needed

1 butterflied boneless turkey breast, 2 to 3 pounds (see method)

Butter, softened

1. Tomake stuffing: Heat a large skillet overmedium-high heat. When hot, add oil to coat bottomof pan. Saute onion, celery and garlic until starting to soften, 1 to 2 minutes. Crumble sausage into pan; saute all ingredients until sausage is cooked through and vegetables are soft, 5 to 7 minutes. Season to taste with salt and pepper. Remove fromheat; stir in breadcrumbs, Parmesan, egg and enough stock orwater to create amoist, dense stuffing.

2. Place butterflied breast on cutting board, skin side down, and open it like a book.

3. Spreadstuffing evenly over butterflied breast, leaving a border of about ½ -inch around the edges.

4. Starting fromthe bottom- or bone-side, roll up breast like a jelly roll so that skin ends up on the outside.

5. With the seam-side down, truss breast with twine, then rub the surface with olive oil or softened butter. Season outside with salt and pepper to taste; place in a roasting pan. (Recipemay be made to here 1 day ahead and stored in refrigerator.)

6. Roast in a 375-degree oven until skin is golden brown and interior temperature is 160 degrees, 75 to 90 minutes. Rest 10 minutes to allowinternal temperature to rise to 165 degrees, then remove twine, carve and serve.

Nutrition information perserving: 388 calories, 13 g fat,

4 g saturated fat, 146mgcholesterol, 17 g carbohydrates, 2 g sugar, 47 g protein, 570mg sodium, 1 g fiber