Just say no to stressful holiday cooking! How, you ask? Why, make this herb-and-sausage-stuffed turkey breast, that's how! Our simplified method for stuffing and baking (hint, no trussing or butterflying involved), not to mention the high level of deliciousness, will make a convert of you in no time.
Stuffed Turkey Breast
1 cup chopped fresh parsley
1 tablespoon chopped fresh sage
4 teaspoons lemon zest (from 1 lemon)
Coarse salt and ground pepper
3/4 pound sweet Italian sausage meat
6 tablespoons apricot jam, divided, plus more for serving
1/2 cup fresh breadcrumbs
1 tablespoon olive oil
2. In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
3. Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.
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