Sage, Apple And Walnut Stuffed Turkey Breast

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 large onion, halved, divided
• 2 tablespoons canola oil, divided
• 4 sprigs fresh sage, divided
• 2 granny smith apples, diced
• 1/2 cup walnuts, chopped
• 1 tablespoon italian seasoning
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 3 cups fresh white bread, torn into pieces
• 1/4 cup fresh parsley, chopped
• 1 egg yolk
• 2 cups chicken broth, 30% less sodium, divided
• 2 turkey breast, boned, skin on

Recipe

• 1 stuffing: dice half the onion. in a skillet, heat 1 tablespoons oil over medium heat and cook onion until caramelized, about 8 minutes.
• 2 finely chop 2 tablespoons sage and stir into the skillet along with the apple, walnuts, italian seasoning and 1/4 teaspoons salt and 1/4 teaspoons pepper. cook until the apples have softened slightly, 2-3 minutes. remove from heat and set aside to cool completely.
• 3 mix the cooled apple-onion mixture with the bread pieces, parsley and egg yolk. add 1/4 cup of the broth to moisen the stuffing so it just holds together. set aside.
• 4 turkey: preheat oven to 425°f place both turkey breasts, skin side down on a cutting board. cut horizontally in the the thickest part of each breast (but do not cut through) so they open up like a book. season each of the cut surfaces with the remainder of the salt and pepper.
• 5 mould 2 cups of the stuffing into a log; place in the middle of one side of the first breast. fold the meat over to close and use kitchen twine to wrap and tie the rolled turkey in 3-4 places. repeat with second breast.
• 6 thinly slice the remaining onion and scatter in a roasting pan along with the remaining sage sprigs. place the stuffed turkey breasts overtop and brush with the remaining oil. add the remaining broth to the pan and cook in center of oven for 15 minutes. reduce the heat to 375°f until the internal temperature reaches 165°f transfer turkey to a platter and let rest 5-10 minutes. remove the twine, slice and serve with the onion and sage stuffing.