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Turkey Breast with Walnut- Apple-Stuffing

From: Tina Salter

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Serves 8 to 10


Why roast a whole turkey if the breast is the only part you really like? This recipe is ideal for white meat lovers who want their dressing too. Because the bones are removed from the breast before roasting, serving this is a cinch. If don't want to bone the turkey yourself, you can ask your butcher to do it for you. Any extra dressing can be heated through in a separate baking dish, or, for a quick and easy family presentation, just place the extra dressing in a pan, arrange the stuffed breast over it, and roast.


  • 2 cups Diamond Walnut Halves
  • ½ pound Italian sausage
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1 ½ cups)
  • 2 stalks celery, cut into ½-inch pieces (about 1 cup)
  • 2 cups (6 ounces) fresh mushrooms, thinly sliced
  • 1 medium Red Delicious apple, cored and cut into 1-inch cubes
  • ¼ cup chopped dried apricots
  • 1 tablespoon minced fresh sage
  • ½ tablespoon minced fresh thyme
  • ½ tablespoon minced fresh rosemary
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 3 cups day old country bread, cut into ½-inch cubes
  • 1 cup chicken stock
  • 2½- to 3-pound turkey breast (half)
  • 1 tablespoon vegetable oil
  • 1 cup red wine
  • Gravy:
  • 2 cups chicken stock
  • 2 tablespoons flour
  • 2 tablespoons soft butter


To toast the walnuts: Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Cool. Coarsely chop and set aside.

In a medium frying pan, brown sausage until cooked through. Drain fat from pan. Crumble sausage and set aside.

In a large pot over medium heat, melt butter with the oil. Add onions and celery and saut until translucent, about 2 to 3 minutes. Add mushrooms; continue cooking 4 to 5 minutes or until most of the liquid has evaporated. Add apples and apricots; stir and cook 1 to 2 minutes. Remove from heat and stir in the herbs, salt and pepper, and toasted walnuts.

In a large bowl, combine apple mixture with sausage and bread cubes and toss together. Pour in the chicken stock and mix well. Set aside to cool.

Set turkey breast on wooden board. Trim away leg bones with scissors. Using a sharp knife, release meat from rib cage, taking care not to cut skin. Remove rib cage and, if desired, save for making stock. Stretch turkey breast out, skin side down, and remove any tendons. Butterfly breast by slicing the breast in half horizontally taking care not to cut all the way through. Season with salt and pepper. Fill center length of breast with 2 to 3 cups stuffing. Roll turkey breast around stuffing, leaving skin side out and secure tightly with string. Arrange in a lightly oiled baking dish. Rub the skin with tablespoon of oil and season skin with additional salt and pepper.

Roast in a 350 oven for 30 minutes. After 30 minutes, pour red wine around bottom of roasting dish. Continue roasting ½ to 1 hour longer, or until the turkey is golden and the internal temperature reads 160. Remove from oven and transfer turkey to carving board. Let rest for 15 to 30 minutes before carving.

To make the gravy: Skim off any fat from cooking juices in pan. Add chicken stock and set pan on high heat. Bring to a boil, stirring and scraping the solids from the pan. In a small bowl mash butter and flour together to make a thick paste (beurre manie). Drop small amounts of the flour-butter mixture into stock, whisking continuously, until the gravy is the consistency of heavy cream. Strain gravy into serving bowl and serve immediately.

Serves 8 to 10

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