Title: Sausage-Stuffed Turkey Breast
Categories: Poultry American
Yield: 16 Servings
| 1 | | 4- to 5-pound fresh or frozen (thawed) boneless whole turkey |
| 1/2 | | Pound italian sausage, cooke Drained |
| 3/4 | c | Ricotta cheese |
| 1/4 | c | Chopped fresh or 1 tb Dried basil leaves |
| 1 | tb | Pine nuts |
| 1/8 | ts | Pepper |
| 1 | | Egg |
| 1 | | Cl Garlic, finely chopped |
| 2 | tb | Margarine or butter, Melted |
| PARMESAN SAUCE |
| | | Thin white sauce |
| 1/4 | c | Grated parmesan cheese |
| 2 | tb | Margarine or butter |
Heat oven to 425 degrees. Remove excess fat from turkey breast. Place
turkey, skin side down, on plastic wrap or waxed paper; unfold. Cover with
plastic wrap and flatten to 3/4-inch thickness.Mix remaining ingredien
except margarine and Parmesan Sauce. Place mixture lengthwise across center
of turkey breast. Bring long side of turkey up around stuffing. Tie with
kitchen string.Place turkey on rack in shallow roasting pan. Brush with
half of margarine. Cover with aluminum foil. Roast 1 hour; remove foil.
Brush turkey with remaining margarine. Roast 45 minutes longer or until
golden brown and juices run clear. Let stand 15 minutes. Cut into 16
slices. Serve with Parmesan Sauce. 16 SERVINGS; 235 CALORIES PER SERVING.
PARMESAN SAUCE: Prepare Thin White Sauce--except stir in Parmesan cheese
and margarine.