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Turkey Breast Stuffed With Sausage, Fennel, and Golden Raisins

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“Have the butcher bone the turkey breast, leaving the breast halves attached; then just slice at the table before serving. From Bon Appetit November 2002.”
1hr 50mins

Ingredients Nutrition


  1. Finely chop white part of onions.
  2. Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form a mat.
  3. Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
  4. Place turkey on work surface, skin side down.
  5. Sprinkle with salt and pepper.
  6. Spoon sausage mixture in row between breast halves.
  7. Starting at 1 long side, roll up turkey breast to enclose filling.
  8. Tie with kitchen string at 1-inch intervals to hold shape.
  9. Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill.)
  10. Preheat oven to 400°F
  11. Brush oil all over turkey.
  12. Sprinkle with salt, pepper, and 2 teaspoons fennel.
  13. Roast until thermometer inserted into filling registers 155°F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes.
  14. Transfer to platter; let stand 5 minutes.
  15. Set baking sheet with onions atop 2 burners.
  16. Add 1 cup broth to baking sheet.
  17. Bring to boil over medium-high heat, scraping up browned bits.
  18. Boil 2 minutes.
  19. Strain pan juices into medium bowl; discard solids.
  20. Serve turkey with pan juices.

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