Chef Jason Clark's Vermont Apple & Sausage Stuffed Turkey Breast Recipe

  • 1 VT Turkey Breast 6-8 lb(Applecheek Farm)
  • 1 pound Italian Sausage (Winding Brook Farm)
  • 3 Macintosh or similar VT Apple chopped small
  • 2 Celery Stalks chopped fine (Foote Brook Farm)
  • 1 onion chopped fine (medium)
  • 2 tablespoons Fresh Sage chopped fine
  • 2 cloves fresh garlic minced
  • 3 cups Turkey Stock
  • 1/2 pound Dried bread cut into small cubes (Elmore Mountain Bread)
  • Salt and Pepper to taste
  • Garlic Powder to taste
  • Water
Preheat oven at 375°F

In a sauce pan cook Italian sausage, celery and onion until sausage has just a little pin left.

Add apples, garlic and seasonings and cook for about 6-8 minutes, stirring occasionally.

Stir in bread and stock then add water until you reach your desired consistency.

Butterfly turkey breast and sprinkle with salt, pepper and garlic powder.

Stuff turkey breast and tie with kitchen twine.

Bake for about 20 minutes per pound until turkey is 165°F. Let it rest then enjoy!

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