Get ready to transform your dinner table with a mouthwatering masterpiece that combines the rich, savory flavors of sausage, the subtle sweetness of cranberries, and the tender perfection of a perfectly roasted turkey breast. This isn't just another holiday recipe—it's a culinary experience that will have your guests begging for seconds and wondering how you became such an incredible home chef. Whether you're hosting a festive gathering or simply craving a gourmet meal, this recipe promises to elevate your cooking game and create memories that last long after the last delicious bite.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey breast (5-7 lbs)
- 1 cup sausage, crumbled
- 2 cups bread cubes
- 1 cup cranberries, dried
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 teaspoon sage
- 1 teaspoon thyme
- 4 cups chicken broth
Instructions
- Preheat the oven to 325°F (165°C). Ensure the rack is positioned in the lower third of the oven for even cooking.
- In a large skillet, brown the crumbled sausage over medium-high heat until fully cooked and no pink remains, approximately 5-7 minutes. Drain excess fat.
- In the same skillet, sauté diced onions and celery until soft and translucent, about 3-4 minutes. Add sage and thyme, stirring to release their aromatic oils.
- In a large mixing bowl, combine bread cubes, cooked sausage, sautéed vegetables, and dried cranberries. Gradually add 1 cup of chicken broth, mixing until the stuffing is moist but not soggy.
- Carefully prepare the turkey breast by patting it dry with paper towels. Create a pocket between the skin and meat for the stuffing.
- Gently stuff the prepared stuffing mixture under the skin of the turkey breast, spreading evenly. Secure the skin with toothpicks if necessary.
- Place the stuffed turkey breast in a roasting pan. Pour the remaining chicken broth around the turkey to keep it moist during cooking.
- Cover the turkey breast loosely with aluminum foil to prevent over-browning. Roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
- Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp.
- Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful meat.
- Carve the turkey breast into thick slices, serving with the delicious stuffing and pan juices.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F (74°C) for perfectly cooked meat.
- Moisture Magic: The chicken broth trick helps keep your turkey breast incredibly juicy and prevents it from drying out during roasting.
- Stuffing Technique: When stuffing under the skin, do it gently to avoid tearing the skin and to ensure even distribution of flavors.
- Resting Matters: Never skip the resting period after cooking. This allows the juices to redistribute, guaranteeing a moist and flavorful turkey.
- Make Ahead: You can prepare the stuffing mixture a day in advance to save time on cooking day.
- Crispy Skin Secret: Removing the foil in the last 30 minutes of cooking ensures a beautifully golden and crisp skin that will impress your guests.
- Leftover Love: This turkey breast makes fantastic sandwiches the next day, so don't be afraid to make extra!
Nutrition Facts
Calories: 229kcal
Carbohydrates: 20g
Protein: 23g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 36mg
