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Double Stuffed Turkey Breasts

Prep Time1 hour
Cook Time1 hour
Resting time15 minutes
Total Time2 hours 15 minutes
Servings: 10

Ingredients

Whiskey Glaze

  • 1/4 cup scotch whiskey
  • 1/8 cup Maple Syrup
  • 1 tbsp grated orange rind
  • 1/8 cup butter ,melted

Turkey

  • 2 3 lb boneless Turkey Breasts butterflied
  • salt and pepper fresh ground, to taste
  • 1 carrots sliced into medallions
  • 1 celery stalk sliced

Sausage Stuffing

  • 2 tbsp vegetable oil
  • 1 cup onion chopped
  • 1 cup fennel chopped
  • 1 tsp garlic chopped
  • 8 oz sausage meat casing removed, crumbled
  • 2 cups spinach fresh, baby
  • 2 tbsp sage fresh, chopped
  • 1 tbsp rosemary fresh, chopped
  • 1/2 cup apple grated- choose a sweeter version like Jazz or ambrosia
  • 1 egg
  • 1/4 cup apple cider vinegar or apple juice
  • salt and pepper freshly ground

Fruit Stuffing

  • 1/2 cup cranberry juice
  • 1 cup dried apricots chopped
  • 1/2 cup prunes (substitute with dates if preferred) chopped
  • 1/2 cup pistachios (or other soft nuts, like filberts or walnuts)
  • 3 tbsp butter
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1 tbsp tarragon fresh, chopped
  • 1 tbsp marjoram fresh, chopped
  • 2 cups bread crumbs (I use whole wheat, but whatever you prefer) fresh
  • 1/4 to 1/2 cup chicken stock
  • salt and pepper to taste freshly ground

Instructions

Whiskey Glaze

  • Mix all glaze ingredients together in small bowl and set aside.

Sausage Stuffing

  • Heat oil in skillet. Add onion and fennel, and saute until tender. Add garlic and stir
  • add sausage and crumble, cooking for one minute or until no longer pink.
  • Add spinach, sage, rosemary and apples. Cook until spinach is wilted.
  • Stir in bread crumbs, let cool slightly then stir in egg and moisten with cider vinegar. Season with Salt and pepper to taste.

Fruit Stuffing

  • In medium pot, bring cranberry juice to boil, then add fruit and simmer for 1 minute.
  • Remove from heat, allowing to sit for 10 minutes or until juice is absorbed into fruit. Add nuts.
  • Heat butter in skillet, add onions and celery and cook until soft. Add fruit mixture, herbs and stir to combine. Remove from heat.
  • Add bread crumb, add enough stock to moisten and season to taste.

Turkey Breasts

  • Preheat oven to 450F
  • Cut butterflied breasts almost in half, leaving approx. 1 inch (2.5 cm) at edge, and open like a book.
  • Divide 2 stuffing between 2 breasts. Fold meat over to enclose stuffing and roll up, using skewers, or twine to hold breasts together.
  • Brush with glaze and season with salt and pepper.
  • Place breasts on bed of onion and celery in roasting pan, and bake for 10 minutes, until skin begins browning.
  • Reduce oven temp to 350F (180C), and roast another 45 to 50 minutes or juices run clear. Internal temp should be 165F (75C)
  • Let sit for 15 minutes, then slice, using remainder of glaze as a sauce (if desired)
  • Enjoy!