1 boneless whole turkey breast, butterflied (with skin), about 2.5 kg
3 tablespoons unsalted butter, melted
Preparation
2h
0 mins
Medium
Place the figs and blueberries in a small pot and add the brandy and 1/2 cup of water. Wait for it to boil over medium heat and cook for 2 minutes. Set aside.
Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for about 5 minutes. Add the sausage (casings removed) and with a fork or wooden spoon break it into pieces, stirring frequently for about 10 minutes until browned and cooked. Add the reserved figs and blueberries with their liquid, chopped rosemary, and previously toasted pine nuts. Cook for another 2 minutes.
In a large bowl, place the bread for the filling in cubes, add the prepared sausage mixture, chicken broth, 1 beaten egg, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir well and set aside.
Preheat the oven to 325 F or 160 degrees.
Place the chicken breast skin-side down on a cutting board. Sprinkle the breast with 2 teaspoons of salt and 1 teaspoon of pepper. Place the prepared filling on top (leaving a border around to prevent overflow when rolling).
Place the remaining filling in a greased Pyrex dish and bake for 45 minutes when you put in the turkey.
Roll the turkey like a log and tie it securely with cooking twine in several places to form a tight cylinder.
Place the turkey roll on a baking sheet (with the prettiest side up) and brush with melted butter. Sprinkle with salt and pepper and place in the oven for 1 hour 45 minutes to 2 hours. (or until a thermometer reads 150 F or 65 degrees).
Remove the turkey from the oven and cover with aluminum foil to let it rest for 15 minutes.
Slice the turkey and serve with the additional filling.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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