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Turkey Breast with Sausage and Cranberry Stuffing Recipe

4.6 from 148 reviews
  • Author: Emily
  • Prep Time: 15 minutes (plus 8-12 hours for brining)
  • Cook Time: 60 minutes
  • Total Time: 9 hours 15 minutes (including brining time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Turkey Breast with Sausage and Cranberry Stuffing recipe features succulent wild turkey breasts butterflied and cooked with a flavorful stuffing made from spicy Italian sausage, sweet dried cranberries, sautéed onions, and fresh herbs. Brined for tenderness and infused with a bright lemon and aromatic spices, the turkey is roasted to perfection with moist, savory stuffing that balances sweet and savory flavors beautifully. Ideal for a festive occasion or comforting family dinner, this dish combines the richness of sausage with the tartness of cranberries in a hearty, herbaceous stuffing wrapped in juicy turkey breast.

Ingredients

Scale

Brine

  • 8 cups water
  • 1/2 cup brown sugar
  • 1/2 cup salt
  • 3 garlic cloves
  • 3 bay leaves
  • 1 tbsp peppercorns
  • 1 lemon, halved
  • 4 cups ice

Stuffing

  • Olive oil, for sautéing
  • Butter, for sautéing
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 8 oz spicy Italian breakfast sausage, casing removed
  • 1/3 cup breadcrumbs
  • 1 cup dried cranberries
  • 3 tbsp fresh thyme, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup white wine
  • 4 cups chicken or turkey broth, divided

Turkey

  • 2 wild turkey breasts, skin off, butterflied

Instructions

  1. Prepare the brine: In a large pot, combine 8 cups water, brown sugar, salt, garlic cloves, bay leaves, peppercorns, and halved lemon. Bring to a boil, stirring to dissolve salt and sugar. Remove from heat and add ice to cool the brine completely.
  2. Brine the turkey: Submerge the butterflied wild turkey breasts in the cooled brine. Cover and refrigerate for 8 to 12 hours to enhance moisture retention and tenderness.
  3. Make the stuffing: Heat olive oil and butter in a skillet over medium heat. Sauté chopped onion and garlic until translucent and fragrant, about 5 minutes. Add the spicy Italian sausage and cook until browned, breaking it up as it cooks.
  4. Add stuffing ingredients: Stir in breadcrumbs, dried cranberries, chopped thyme, and parsley to the sausage mixture. Pour in white wine and cook until most of the liquid evaporates. Gradually add 2 cups of broth to moisten the stuffing, stirring occasionally. Remove from heat and let cool slightly.
  5. Stuff the turkey breasts: Remove the turkey breasts from the brine, rinse, and pat dry thoroughly with paper towels. Lay the turkey flat and evenly spread the stuffing mixture on one side. Carefully fold or roll the breasts over the stuffing, securing with kitchen twine or toothpicks if necessary.
  6. Roast the turkey: Preheat oven to 375°F (190°C). Place the stuffed turkey breasts in a roasting pan. Optionally brush the exterior with olive oil or melted butter for extra browning. Roast for 45–60 minutes or until the internal temperature reaches 165°F (74°C) and juices run clear.
  7. Make pan sauce: Remove turkey from pan and cover loosely with foil to rest. Place roasting pan on stovetop over medium heat, add remaining 2 cups chicken or turkey broth and scrape up browned bits. Simmer to reduce slightly, adjusting seasoning as needed.
  8. Serve: Slice the stuffed turkey breasts and arrange on a platter. Spoon pan sauce over the top and garnish with fresh herbs if desired. Serve immediately to enjoy the tender, flavorful combination of turkey and sausage-cranberry stuffing.

Notes

  • Ensure the turkey breasts are fully submerged in brine for even flavor and moisture retention.
  • Use fresh herbs like thyme and parsley for a bright contrast to the rich sausage stuffing.
  • Let the stuffed turkey rest after roasting to allow juices to redistribute, keeping the meat moist.
  • Adjust the amount of breadcrumbs if the stuffing mixture feels too wet or dry.
  • Cooking time may vary depending on turkey breast size; always check internal temperature.
  • For a milder stuffing, substitute Italian sausage with mild or turkey sausage.

Nutrition

  • Serving Size: 1 stuffed turkey breast portion
  • Calories: 480
  • Sugar: 8g
  • Sodium: 750mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 120mg

Find it online: https://emilyquickdinners.com/turkey-breast-with-sausage-and-cranberry-stuffing-recipe/