1 cup (50 g) diced country bread

¼ cup (60 ml) milk

1 egg

1 lb (450 g) Toulouse sausage meat, casing removed (about 4 sausages)

3 tbsp (30 g) dried cranberries, finely chopped

1 garlic clove, chopped

1 boneless turkey roast, about 4 lb (1.8 kg), with or without the skin, untied (two breast halves)

1 tbsp (15 ml) olive oil

In a bowl, combine the bread, milk and egg with your hands. Add the sausage meat, cranberries and garlic. Season with pepper and mix thoroughly. Set the stuffing aside.

With the rack in the lowest position, preheat the oven to 375°F (190°C).

On a work surface, open the turkey roast and lay it flat, skin side down. Season with salt and pepper. Spread the stuffing in the middle of the breast. Close the roast over the stuffing. Slide several strands of butcher’s twine under the meat, letting them extend out on each side. Tie the roast and cut the excess twine.

Place the roast in a large baking dish. Rub with the oil and season with salt and pepper.

Roast for 2 hours or until a meat thermometer inserted into the centre of the stuffing reads 165°F (74°C). If needed, add a bit of water to the pan to avoid burning the drippings. Keep the pan drippings aside for the sauce. Let the roast rest while making the sauce.

In Recipes-list.com we have selected the most viewed recipes from category - Turkey . Enjoy the best recipes specially selected for you! Stuffed Turkey Roast with Sausage and Pistachios is the right choice that will satisfy all your claims.