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Turkey breast stuffed with Italian sausage and Marsala-steeped cranberries
That first bite of Marsala-soaked cranberry bursting against the savory sausage filling is exactly why this turkey breast earned its permanent spot in my dinner rotation. The acid cuts through the richness perfectly, turning a simple roast into something that feels special without demanding all day.
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Steep the cranberries. In a small saucepan, combine the cranberries, Marsala wine, brown sugar, and orange zest. Bring to a simmer over medium heat. Cook for about 3-4 minutes until the cranberries pop and the mixture thickens slightly. Remove from heat and let cool completely.
- Cook the sausage. While the cranberry mixture cools, cook the Italian sausage in a skillet over medium-high heat. Break it up with a spoon and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary. Let this cool as well so it doesn't start cooking the turkey prematurely.
- Prepare the turkey. Pat the turkey breast dry with paper towels. If it hasn't been butterflied, slice it horizontally almost all the way through (like a book) and open it up to create a flat surface. Season the inside generously with salt, pepper, and thyme.
- Stuff the turkey. Spread the cooled sausage evenly over the turkey breast, leaving a 1-inch border on all sides. Spoon the Marsala cranberry mixture over the sausage in an even layer. Roll the turkey tightly from one short end to the other. Tie with kitchen twine at 1-inch intervals to hold its shape securely.
- Sear and roast. Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the turkey roll on all sides until golden brown, about 2-3 minutes per side. Pour chicken broth into the bottom of the pan (not over the meat). Transfer to the oven.
- Roast. Cook for approximately 15-20 minutes, or until a meat thermometer inserted into the thickest part of the roll reads 160°F (71°C). Note: The temperature will rise to the safe 165°F while resting. Do not overcook, or the lean breast will dry out.
- Rest and slice. Remove from the oven and transfer the turkey to a cutting board. Tent loosely with foil and let rest for at least 10 minutes before slicing. This allows juices to redistribute. Slice into thick medallions and serve with the pan juices spooned over top.
Nutrition
Notes
I make this when I want an impressive centerpiece but still need to be done with dishes by eight. The secret is letting the cranberries steep long enough to soften; they meld into the meat as it roasts, keeping every slice moist and flavorful rather than dry or bland.
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