Tuesday, June 18 2013, 10:06 AM MDT
Sausage Stuffed Turkey Breast
As Aired On March 10, 2013
Recipe Courtesy of Chef Adalberto Diaz
1 pound bulk Harmons Italian sausage
1/2 Harmons boneless never frozen turkey breast, about 2 pounds
1/2 Cup White wine
1/2 Cup Chicken Stock
1.) Butterfly turkey breast to make a wide, flat surface. Cover with plastic wrap and with a meat mallet, gently pound, to flatten.
2.) Lay a large piece of plastic wrap on a flat work surface. Place turkey breast on top of plastic. Lay sausage on the turkey and roll it up using plastic wrap, creating a neat even log.Unwrap the plastic and tie with twine to secure.
3.) Preheat the oven to 375 degrees F.
4.) Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey roll and brown on all sides.
5.) Add chicken stock and white wine to the roasting pan.
6.) Cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes, or until internal temperature reaches 170 degrees F.
7.) Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
8.) Remove the string from the roulade and slice into medallions. Arrange the roulades on a serving platter and serve.