> >Sausage, combined with apricots and pecans, >delights the senses when roasted with turkey. > >Turkey Breast with Sausage-Apricot Stuffing >12 ounces pork sausage >2 cups dried bread cubes >1 cup pecan halves >1/2 cup chopped dried apricots >1/4 cup LAND O LAKES Butter, melted >1/3 cup chicken broth >2 stalks (1 cup) celery, sliced 1/2-inch >1 medium (1/2 cup) onion, chopped >1/2 teaspoon salt >1/4 teaspoon dried sage leaves, crushed >1/8 teaspoon pepper >1 (5 to 7-pound) bone-in turkey breast >3 tablespoons LAND O LAKES Butter, melted >Heat oven to 350°F. Brown sausage in 10-inch >skillet over medium heat; drain off fat. >Stir together browned sausage and all remaining >ingredients except turkey breast and 3 >tablespoons butter in large bowl. Gently loosen >skin from turkey in neck area to make large area >to stuff. Stuff with sausage mixture; secure skin flap with toothpicks. >Place remaining sausage mixture in 1-quart >covered casserole; refrigerate. During last 30 >minutes of turkey breast baking time, bake >remaining stuffing for 25 to 30 minutes or until >heated through. Place stuffed turkey breast, >breast-side up, on rack in roasting pan. Brush >with 3 tablespoons melted butter. >Bake, basting occasionally, for 2 to 2 1/2 hours >or until meat thermometer reaches 170°F to 175°F >and turkey breast is no longer pink. Let stand 10 minutes. >Makes 8 servings.
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