Turkey Breast Stuffed With Italian Sausage Marsala Steeped Cranberries Recipe 455

Steps:

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots. Squeeze the sausage meat out of its skins, add to the pan, and break it up— using a wooden fork and spatula for ease—, turning it in the hot pan until it loses its pinkness. This will take about 5 minutes. Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator. Preheat the oven to 400°F. Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and—I use my hands for this— mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint. Carefully, in one swift but steady movement, fold one “wing” over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base—, i.e. the widest part that is nearer you— to keep it closed, and smear it all over with the duck or goose fat. Roast the turkey breast for 2 to 2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F-it will retain heat and continue to cook for a short while once out of the oven.) Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet. Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice. As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.

Steps:

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
• Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots.
• Squeeze the sausage meat out of its skins, add to the pan, and break it up-using a wooden fork and spatula for ease-turning it in the hot pan until it loses its pinkness. This will take about 5 minutes.
• Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator.
• Preheat the oven to 400°F.
• Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and-I use my hands for this-mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint.
• Carefully, in one swift but steady movement, fold one "wing" over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base-i.e., the widest part that is nearer you-to keep it closed, and smear it all over with the duck or goose fat.
• Roast the turkey breast for 2-2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F-it will retain heat and continue to cook for a short while once out of the oven.)
• Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet.
• Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice.
• As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.

Steps:

• Butterfly turkey: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
• Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.
• Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
• Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.

Steps:

• Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
• Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
• Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
• Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
• Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
• Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
• Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
• Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
• Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
• After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
• When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
• Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
• To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.