Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - plus

  2. 3 tablespoons 45ml Olive oil - divided

  3. 1/2 cup 31g / 1.1oz Finely-chopped onions

  4. 1 tablespoon 15ml Minced garlic

  5. 1 1/2 cups 93g / 3 1/3oz Finely-chopped green onions

  6. 1 teaspoon 5ml Essence - plus more For dusting turkey

  7. 1/4 cup 59ml Chicken broth

  8. 2 tablespoons 30ml Melted unsalted butter

  9. 1 1/2 cups 219g / 7.7oz Fresh breadcrumbs

  10. 1/2 cup 73g / 2.6oz Finely-chopped parsley

  11. 1 tablespoon 15ml Chopped fresh sage

  12. 2 1/2 teaspoons 12ml Salt

  13. 1 1/4 teaspoons 6 1/3ml Freshly-ground black pepper

  14. 1/4 teaspoon 1 1/3ml Cayenne pepper

  15. 1 Boneless skinless turkey breast - (3 lbs)

  16. 6-pound breast may be halved

  17. 1/2 lb 227g / 8oz Homemade Linguica - (see recipe) Buttered Egg Noodles - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium skillet over medium-high, heat 1/4 cup of the olive oil and, when hot, add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, scallions, Essence, and chicken broth, and cook, stirring, for 1 minute longer. Add the melted butter, bread crumbs, parsley, sage, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and cayenne pepper, and mix well. Transfer to a mixing bowl to cool slightly. Preheat the oven to 400 degrees. Place turkey breast half on a flat work surface covered with plastic wrap and, using a sharp knife, cut a deep slit all the way down one side, being careful not to cut through to the other side. Fold the flap of turkey outward so that the breast resembles an open book. Place a second piece of plastic wrap on top of the turkey, then use a meat cleaver or other heavy object to pound the breast to a uniform 1/2-inch thickness. Season the inside of the turkey breast with 3/4 teaspoon of the salt, 1/2 teaspoon freshly ground black pepper, and Essence, to taste. Spread the breadcrumb mixture over the top of the breast to within 1/2-inch of the edges. Place the sausage link lengthwise over the stuffing. Carefully fold one edge of the breast over the top of the sausage, and repeat with the other side so the breast can be rolled into a neat parcel. Tie at 1-inch intervals with kitchen twine. Rub the outside of the turkey breast with the 1 tablespoon of olive oil, then season with the remaining 3/4 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Heat a large oven-proof skillet over high heat. When hot, add the remaining 2 tablespoons of olive oil, and when hot, sear the stuffed turkey breast, turning occasionally to brown on all sides, about 4 to 6 minutes. Transfer the skillet to the oven and cook for 30 minutes, or until juices run clear and the turkey reaches an internal temperature of 165 degrees. Remove from the oven and let rest for 15 minutes. Remove the kitchen twine, slice into 1/2-inch slices, and serve with Buttered Egg Noodles. This recipe yields 6 servings.


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