Sage, Apple and Walnut Stuffed Turkey Breast

Name: Sage, Apple and Walnut Stuffed Turkey Breast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1 large onion, halved, divided; 2 tablespoons canola oil, divided; 4 sprigs fresh sage, divided; 2 granny smith apples, diced; 1/2 cup walnuts, chopped; 1 tablespoon italian seasoning; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 3 cups fresh white bread, torn into pieces; 1/4 cup fresh parsley, chopped; 1 egg yolk; 2 cups chicken broth, 30% less sodium, divided; 2 turkey breast, boned, skin on

Submitted by Chef mariajane

"Wow!! What a delicious stuffing!! I've used this for my turkey, and for just making mini stuffing cupcakes - so good!!!"

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 8

ingredients

1 large onion, halved, divided
2 tablespoons canola oil, divided
4 sprigs fresh sage, divided
2 granny smith apples, diced
¹⁄₂ cup walnuts, chopped
1 tablespoon italian seasoning
¹⁄₂ teaspoon salt, divided
¹⁄₂ teaspoon pepper, divided
3 cups fresh white bread, torn into pieces
¹⁄₄ cup fresh parsley, chopped
1 egg yolk
2 cups chicken broth, 30% less sodium, divided
2 turkey breast, boned, skin on

directions

STUFFING: Dice half the onion. IN a skillet, heat 1 tablespoons oil over medium heat and cook onion until caramelized, about 8 minutes.
Finely chop 2 tablespoons sage and stir into the skillet along with the apple, walnuts, Italian seasoning and 1/4 teaspoons salt and 1/4 teaspoons pepper. Cook until the apples have softened slightly, 2-3 minutes. Remove from heat and set aside to cool completely.
Mix the cooled apple-onion mixture with the bread pieces, parsley and egg yolk. Add 1/4 cup of the broth to moisen the stuffing so it just holds together. Set aside.
TURKEY: Preheat oven to 425°F Place both turkey breasts, skin side down on a cutting board. Cut horizontally in the the thickest part of each breast (but do not cut through) so they open up like a book. season each of the cut surfaces with the remainder of the salt and pepper.
Mould 2 cups of the stuffing into a log; place in the middle of one side of the first breast. Fold the meat over to close and use kitchen twine to wrap and tie the rolled turkey in 3-4 places. Repeat with second breast.
Thinly slice the remaining onion and scatter in a roasting pan along with the remaining sage sprigs. Place the stuffed turkey breasts overtop and brush with the remaining oil. Add the remaining broth to the pan and cook in center of oven for 15 minutes. Reduce the heat to 375°F until the internal temperature reaches 165°F Transfer turkey to a platter and let rest 5-10 minutes. Remove the twine, slice and serve with the onion and sage stuffing.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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