Couscous & Spicy Sausage Stuffed Turkey Breast – Recipe! Image 1
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Couscous & Spicy Sausage Stuffed Turkey Breast – Recipe!

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Around this time of year I miss the Thanksgiving turkey.  I dream about the smell of turkey roasting in the oven and the warm comforting feelings that come with the season.  Here is a recipe for an easier slightly smaller version, but with all the juicy delicious flavor.

All you need is a boneless turkey breast that is butterflied, which your butcher can do for you and a little salt and sugar for brining your bird.  With a few additional pantry ingredients to create the couscous stuffing,  a mini Thanksgiving is back on your table.

 

 

Ingredients

2 lb. boneless, butterflied turkey breast

1/4 cup salt + more for seasoning

1/4 cup sugar

1 cup fresh herbs, any kind

5 peppercorns, optional

4 spicy turkey sausages or 3/4 lb, skin removed – pork sausage can be used too

1 onion, diced

7 stalks celery, 4 diced and 3 left whole

1 cup fresh spinach leaves, or any leafy green (kale, collards, mustard greens, etc)

1 cup whole wheat cooked couscous, prepared according to package

2 teaspoons poultry seasoning

pepper

olive oil

kitchen string

carrots, optional

 

To Prepare:

1.  In a large bowl, place the salt, sugar, fresh herbs and peppercorns.

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2.  Add cold water until it reaches 2/3 full and place the turkey breast inside the bowl to brine for 24 hours.  Cover the bowl with plastic wrap and place in the refrigerator.

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3.  The following day 1 hour before you are ready to cook your turkey, remove the turkey from the brine and pat dry with paper towels.  Preheat your oven to 400 degrees.

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4.  Next, begin to prepare your couscous for your stuffing (it should only take 5-10 minutes).  In a large pan, drizzle 3 tablespoons of olive oil and turn your heat on medium.  Place the sausages and the diced onion in the pan.

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5.  Break the sausages up into fine chunks, while continuing to cook. Cook the sausage and onion for 5 minutes.  Next, add the celery to the pan and stir to combine.  Cook for an additional 4 minutes.

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6.  Add the poultry seasoning to the pan and stir to combine.  Continue cooking the mixture for 3 more minutes.

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7.  Add the spinach leaves to the pan and stir to combine.  Cook the sausage mixture for 1 more minute and turn the heat off.

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8.  Add the cooked couscous to the sausage mixture and stir to combine.  Cool the stuffing mixture for 20 minutes.

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9.  Prepare your roasting pan for the oven by drizzling it with olive oil and setting the remaining whole stalks of celery down the center to use as a rack for your turkey breast.  Cut 3 pieces of kitchen string to tie your turkey.

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10.  Dollop the cooled stuffing mixture across the center of your butterflied turkey breast.

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11.  Fold the turkey breast together like a burrito without tucking in the ends.  Flip the breast over and gently slide your string underneath to tie across the top.  Continue to tie your turkey with 2 more additional strings. You may have left over stuffing, so place it in a oven safe dish to cook in the oven for the last 20 minutes of the turkey cooking time.

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12.  Place your turkey breast on top of the celery stalks in your roasting pan and drizzle with olive oil.

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13.  Salt and pepper the turkey breast and peel fresh carrots to place around the sides of the pan for roasting.

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14.  Place the pan in the oven to roast for about 1 hour and 15-25 minutes or until the internal temperature is 160 degrees.

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15.  Remove the turkey from the oven and place it on a cutting board.  Cover the turkey with foil immediately and let it rest for 20 minutes.

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16.  Cut your turkey breast into 2 inch slices and serve with the roasted carrots or other favorite sides such as mashed potatoes or roasted broccoli.  Enjoy!

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