Turkey Roast with Sausage, Fruit, & Pistachio Dressing

For the turkey:

• 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
  

1. Preheat oven to 350 °Fahrenheit.
2. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap.
3. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
4. Remove plastic wrap from top of turkey and spread 1 ½ cups of the dressing evenly lengthwise over surface, almost to edge.
5. Roll turkey lengthwise. With kitchen twine, tie roast lengthwise once and in several places across turkey. Discard plastic wrap.
6. In small bowl, mix together spices.
7. Rub oil over all surfaces of roast; rub spice blend evenly over roast.
8. 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.
9. 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

• 6 cups dried cornbread cubes
  
• 1 tablespoon grapeseed or olive oil
  
• 1 cup finely chopped onion
  
• 1/2 cup finely chopped celery
  
• 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
  

1. Place cornbread cubes in a large mixing bowl.
2. In large nonstick skillet, heat oil over medium heat.
3. Add onions, celery and carrot; cook 5 minutes, stirring frequently.
4. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown.
5. Add cooked sausage, fruit, herbs and 1⁄3 cup of the broth. Bring to a boil. Reduce heat, cover and simmer 3 minutes.
6. Remove from heat and add vegetable mixture to the cornbread. Stir well, cover and refrigerate overnight.
7. Just before roasting turkey, add parsley and pistachios to the dressing; stir well. Season to taste with salt and pepper.
8. 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.
9. 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.
10. After Turkey Roast has been in oven 30 minutes, place covered baking dish of remaining dressing in oven.
11. After 15 minutes (or when internal temperature of roast, measured with instant-read thermometer, is 155 °F), remove roast from oven.
12. Remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown. Serve hot.