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Categories:Viewed: 68 - Published at: a year ago
Ingredients
- 4 to 5 lb. fresh or frozen boneless whole turkey breasts
- 1/2 lb. Italian sausage, cooked and drained
- 3/4 c. Ricotta cheese
- 1 Tbsp. dried basil leaves
- 1 Tbsp. pine nuts
- 1/8 tsp. pepper
- 1 egg
- 1 clove garlic, finely chopped
- 2 Tbsp. margarine or butter, melted
Method
- Heat oven to 425°.
- Remove excess fat from turkey breast. Place turkey, skin side down, on plastic or waxed paper; unfold. Cover with plastic wrap and flatten to 3/4-inch thickness.
- Mix remaining ingredients except margarine.
- Place mixture lengthwise across center of turkey.
- Bring long sides of turkey up around stuffing.
- Tie with kitchen string.
- Place turkey on rack in shallow roasting pan.
- Brush with half or all of margarine.
- Cover with aluminum foil.
- Roast 1 hour; remove foil.
- Brush turkey with remaining margarine.
- Roast 45 minutes longer until golden brown and juices run clear.
- Let stand 15 minutes before cutting.
