Turkey with Sausage Stuffing
Submitted by malachi
Roast turkey breast with sausage stuffing loaded with pecans, raisins, sage, and bread cubes. Holiday flavor from just a bone-in breast, no whole bird required.
YIELD
6 servingsPREP
20 minCOOK
3READY
4 hrsThis turkey breast with sausage stuffing delivers full holiday flavor without roasting a whole bird. A bone-in breast roasts on its own while the stuffing bakes separately in a casserole, which means everything cooks evenly and the stuffing gets a proper crust on top.
The stuffing is the star here. Bulk sausage browned with celery and onion gets mixed with bread cubes, pecan halves, raisins, sage, chicken broth, and beaten eggs. The sausage fat seasons the bread cubes as they bake, and the pecans and raisins give you sweet-savory bursts in every bite.
Baking the stuffing outside the bird is actually safer and produces a better result. Stuffing inside a turkey breast never reaches the right temperature without overcooking the meat around it. The casserole approach gives you crispy edges and a moist center without any food safety concerns.
Chef Tips
- Brush the turkey breast with melted butter before baking and cover loosely with foil if it browns too fast. Bone-in breast needs low, slow heat to stay juicy.
- Drain the sausage mixture well before combining with the bread cubes. Too much grease makes the stuffing heavy and soggy.
- Let the turkey rest for 15 minutes after removing from the oven. The internal temperature will continue to rise and the juices will redistribute for cleaner slicing.
Variations
- Use Italian sausage instead of plain bulk sausage for a more herbaceous flavor.
- Swap raisins for dried cranberries for a tangier, more festive stuffing.
- Add diced apple to the sausage mixture for a sweet crunch that pairs well with the sage.
Ingredients
Directions
Here’s a super way to savor roast turkey and stuffing without having to cook the big holiday bird.
The stuffing is hearty, and the meat is juicy and tender.
Rinse turkey breast and pat dry.
Place with breast side up in a shallow baking dish .
Brush with butter.
Bake, uncovered, at 325 degrees cup for 2 to 2½ hours or until the internal temperature reaches 170 degrees.
Cover loosely with foil to prevent excess browning if necessary.
Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain.
Remove from the heat; add all remaining ingredients and mix well.
Spoon into a greased 3-quart casserole.
Cover and bake at 325 degrees for 1 hour.
Serve with sliced turkey.
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