Stuffed Turkey with Ricotta & Italian Sausage

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Whether you're looking for something new to serve up this holiday, or just a fantastic meal idea, this recipe is loaded with fresh herbs, Italian cheeses and savory sausage. Give your holiday turkey an Italian twist!

Ingredients:

• 5 tablespoons DeLallo Extra Virgin Olive Oil
• 5 cloves garlic, smashed
• 1 1/2 pounds ground sweet Italian sausage
• 1 bulb fennel, trimmed & diced
• 2 leeks, chopped (about 1 1/2 cups)
• 1/2 cup chopped shallots
• 1/2 cup dry white wine
• 2 cups cubed day-old Italian bread
• 1 cup DeLallo Grated Parmesan
• 1 cup DeLallo Whole-Milk Ricotta
• 2 large eggs
• 1 tablespoon chopped fresh sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper

• 1 (2- to 3- pound) turkey breast half (skinned, deboned & butterflied)
• Toothpicks
• Kitchen twine
• 2 cups low-sodium chicken broth

Directions:

Stuffing:

Heat 3 tablespoons olive oil in large saucepan over medium-high heat. Once hot, add garlic and cook until golden, about 2 minutes. Remove garlic cloves. Add sausage and sauté until cooked through, about 6 minutes. With a slotted spoon, transfer sausage to a large bowl. Add diced fennel, leeks, and shallots to the saucepan and sauté for about 8 minutes. Add wine to deglaze the pan; cook for 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Allow to cool.

Mix bread cubes, Parmesan, and ricotta into stuffing. In a separate bowl, whisk eggs, sage, salt and pepper. Gently stir into stuffing.

Turkey Preparation:

Preheat oven to 350˚F.

Arrange turkey breast between two sheets of plastic wrap. Pound turkey lightly with a meat mallet for a 1/2-inch thickness. Remove only top sheet of plastic wrap. Spread stuffing mixture atop evenly.

Starting at one long side, use the plastic wrap to help roll up turkey breast. Use toothpicks and kitchen twine to secure edges. Removing plastic, transfer turkey roll to a roasting pan. Brush with 2 tablespoons of olive oil, salt and pepper.

Bake for about 1 1/2 hours, or until roll reaches an internal temperature of 155˚F. Let stand for 15 minutes before slicing.

Serves 8 to 10 Printer-friendly version