Name: Turkey Breast with Fig and Blueberry Filling
Prep time: 120 min
Yield: 10
Cuisine: Internacional
Ingredients: 3/4 cups dry fig, stems removed; 3/4 cups cranberries; 1/2 cups brandy; 4 tablespoons unsalted butter; 2 onions, chopped; 1 cup celery; 340 grams butifarra sausage; 3 tablespoons toasted pine nut; 1 1/2 tablespoons fresh rosemary, chopped; 3 cups croutons, for filling; 1 1/2 cups chicken broth; 1 egg, Stuffed Turkey Breast; 1 boneless whole turkey breast, butterflied (with skin), about 2.5 kg; 3 tablespoons unsalted butter, melted

Preparation

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.