Butter Cloth Rolled Turkey Breast with Sausage Cranberry Stuffing and Sage Wine Gravy

Serves: Six | Prep: 20 min | Cook: 2 hrs, 30 min

Ingredients:

Butter Cloth Rolled Turkey Breast:
6 lbs boneless turkey crown
1 1/2 tsp salt
1 tsp pepper
1/2 cup chicken stock
1/4 cup white wine
4 Tbsp butter, melted

Sausage Cranberry Stuffing:
2 Tbsp butter
1 onion, finely chopped
3 celery stalks, finely chopped
4 garlic cloves, minced
2 tsp fresh sage, minced
1/2 cup dried breadcrumbs
1 lb plain sausage meat, casing removed
1/2 cup white wine
1 cup fresh breadcrumbs
1/2 tsp salt
1/4 tsp pepper

Sage Wine Gravy:
1 cup white wine
6 Tbsp flour
2 cups chicken stock
1 Tbsp fresh sage, minced
1/2 tsp salt
1/4 tsp pepper

Directions:
Bring the turkey crown to room temperature.

Preheat oven 375F/190C.

Remove skin from the turkey crown, keep it intact and set aside. Butterfly the turkey breast. (You can also get your butcher to do this for you) Season both sides with salt and pepper.

Make the stuffing by melting butter in a skillet over medium heat. Add onion and celery. Cook, stirring occasionally, until soft, about 8-10 minutes. Add garlic and cook for 1-2 minutes more. Let cool. In a bowl add sage, cranberries, sausage meat, white wine, breadcrumbs, salt, pepper, and cooled onion mixture. Mix well. Place onto the butterflied turkey, leaving a 1-inch border all around. Roll up, place the skin on top and secure with kitchen twine.

In a bowl whisk 1/2 cup stock with 1/4 cup wine. Add in the cheese cloth and let soak, wring out and then soak in the melted butter. Place soaked cheese cloth on top of the turkey, skin side up. Place into a roasting pan, pour the wine stock mixture into the pan adding more water as needed while roasting, so the drippngs don’t burn. Cook for about 2 hr, 30 minutes or until the internal temperature is 165F/74C

Let rest 20 minutes, remove cheese cloth, and cut into 1/2 inch thick slices.

To make the gravy. Place the roasting pan without the turkey onto a medium heat. Add wine and cook 1-2 minutes, until reduced. Reduce heat to low and whisk in flour, slowly pour in stock, whisking continuously. Add sage, salt, and pepper. Whisk until smooth and thick.  

Serve with Cranberry Sauce

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Garlic and Herb Roasted Turkey
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Olive Stuffed Leg of Lamb with Mint Sauce
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