Author Notes
Bye-bye big bird. This holiday main dish delivers twice the flavor and half the mess. —Cheryl Forberg
Ingredients
- For the turkey:
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1/2
boneless, skinless turkey breast, about 1- 1/2 pounds
-
1-1/2
Sausage Fruit and Pistachio Dressing
-
1/2 teaspoon
smoked paprika
-
1/2 teaspoon
black pepper
-
1/2 teaspoon
thyme
-
1/2 teaspoon
sage
-
1 tablespoon
grapeseed or olive oil
-
kitchen twine
- Cornbread Stuffing with Sausage, Dried Fruit and Pistachios
-
6 cups
dried cornbread cubes
-
1 tablespoon
grapeseed or olive oil
-
1 cup
finely chopped onion
-
1/2 cup
finely chopped celery
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1/4 cup
finely chopped carrot
-
1 tablespoon
chopped garlic
-
8 ounces
lean turkey sausage, cooked, drained and crumble
-
1/2 cup
1 cup diced dried fruit (apples, apricots, cranberries, raisins, figs or pears)
-
2 cups
fat free chicken broth, divided
-
1 teaspoon
dried sage
-
1/2 teaspoon
dried thyme
-
1
large egg
-
1/3 cup
minced fresh parsley
-
3/4 cup
roasted salted pistachio kernels, chopped
Directions
- For the turkey:
-
Preheat oven to 350 °Fahrenheit.
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Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap.
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Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
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Remove plastic wrap from top of turkey and spread 1 ½ cups of the dressing evenly lengthwise over surface, almost to edge.
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Roll turkey lengthwise. With kitchen twine, tie roast lengthwise once and in several places across turkey. Discard plastic wrap.
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In small bowl, mix together spices.
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Rub oil over all surfaces of roast; rub spice blend evenly over roast.
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Place turkey roast in shallow roasting pan, then place in preheated oven. Roast for 45-60 minutes or until internal temperature measured with an instant-read thermometer reads 155 °F.
-
Remove roast from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices.
- Cornbread Stuffing with Sausage, Dried Fruit and Pistachios
-
Place cornbread cubes in a large mixing bowl.
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In large nonstick skillet, heat oil over medium heat.
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Add onions, celery and carrot; cook 5 minutes, stirring frequently.
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Add garlic and cook for 1 minute longer, but don’t allow garlic to brown.
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Add cooked sausage, fruit, herbs and 1⁄3 cup of the broth. Bring to a boil. Reduce heat, cover and simmer 3 minutes.
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Remove from heat and add vegetable mixture to the cornbread. Stir well, cover and refrigerate overnight.
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Just before roasting turkey, add parsley and pistachios to the dressing; stir well. Season to taste with salt and pepper.
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Whisk together egg and 1 cup broth and pour over cornbread mixture, tossing well. Mixture should just hold together but should not be wet. Add extra 2/3 cup broth if necessary.
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Spray 2-quart baking dish with cooking oil spray (use larger baking dish if not reserving dressing for Turkey Roast) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
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After Turkey Roast has been in oven 30 minutes, place covered baking dish of remaining dressing in oven.
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After 15 minutes (or when internal temperature of roast, measured with instant-read thermometer, is 155 °F), remove roast from oven.
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Remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown. Serve hot.
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