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Turkey Breast With Apricot Sausage Stuffing

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“Make sure to purchase a fresh turkey breast for this, the stuffing may be prepared hours or even a day in advance and any remaining stuffing can be baked separately in a dish (see directions).”
2hrs 30mins

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 cup chicken broth
  • 2 stalks celery, chopped
  • 14 teaspoon dried sage (crush between fingers, can use more to taste)
  • salt & freshly ground black pepper (to taste)


  1. Set oven to 350 degrees F.
  2. Prepare and butter a casserole dish just large enough to hold the breast.
  3. Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl.
  4. Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine.
  5. Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff.
  6. Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks.
  7. 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.
  8. To cook the turkey breast: place the breast skin-side up on a rack in roasting pan.
  9. Brush with melted butter, and season with salt and pepper.
  10. 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).
  11. Let stand for 15-20 minutes before slicing.

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