Turkey Breast With Apricot Sausage Stuffing

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large turkey breast (preferably bone-in about 6-7 pounds)
  • 14 -15
    ounces pork sausage
  • 1
    small onion, chopped
  • 2 14
    cups coarse dry breadcrumbs (do not use fine bread crumbs)
  • 34
    cup pecans, chopped
  • 34 - 1
    cup dried apricot, chopped
  • 14
    cup melted butter
  • 13
  • 2
    stalks celery, chopped
  • 14
    teaspoon dried sage (crush between fingers, can use more to taste)
  • salt & freshly ground black pepper (to taste)
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DIRECTIONS

  • Set oven to 350 degrees F.
  • Prepare and butter a casserole dish just large enough to hold the breast.
  • Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl.
  • Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine.
  • Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff.
  • Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks.
  • Place the remaining sausage (if any) into a small baking dish, and during the last 30 minutes of the turkey breast baking time, bake the remaining stuffing for about 20-25 minutes, or until heated through.
  • To cook the turkey breast: place the breast skin-side up on a rack in roasting pan.
  • Brush with melted butter, and season with salt and pepper.
  • Bake for about 2 to 2-1/2 hours or until a thermometer reaches 170 degrees F (I like to remove a little sooner as the temperature will rise after removing from the oven).
  • Let stand for 15-20 minutes before slicing.
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