SAUSAGE STUFFED TURKEY ROLL
SAUSAGE STUFFED TURKEY ROLL
- Author
- Sunny Corner Bar
- Cook Time
- 20 minutes
- Category
Sausage
Ingredients
- The Butcher Shoppe turkey breast
- The Butcher Shoppe Italian sausage meat
- Butcher’s twine
- Water or stock
- Veggies to roast (optional)
- Salt and pepper to taste
Directions
- Preheat oven to 390F (200C)
- Divide turkey breast into three even cuts
- Take one piece and place between two layers of plastic cling film
- Using a meat hammer begin bashing breast to begin flattening.The goal is to have an even breast approximately 3⁄4 inch in thickness
- TIP —If you don’t have a meat hammer, use a rolling pin or empty wine bottle
- Remove top layer of plastic cling film
- Spread an even layer of Italian sausage meat over the flattened breast
- Roll the breast up, and truss
- T I P — Tying or trussing the turkey roll doesn’t have to be perfect. You could tie once and cut, repeating all the way along or you can also use skewers.The end result should simply be that the turkey roll is secure and won’t fall apart in the oven
- Allow turkey roll to rest at room temperature for one hour
- Place turkey roll on baking tray with roasting rack (or on a bed of vegetables) and place in oven
- TIP — Add 1 cup of water or stock to aid in making gravy when the leg is cooked
- When cooked, remove from oven and allow to rest for 30 minutesCOOKED TEMPERATURE 165F