Recipes

Grilled Sausage Stuffed Turkey Breasts with Cajun Gravy

  • Servings: 4-6
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 boneless turkey breasts with skin, about 1 1/2-1 3/4 lbs. each*
  • 1 1/2 teaspoons poultry seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 lb. spicy bulk breakfast sausage
  • Cajun gravy (recipe below)

Directions

1. Mix together poultry seasoning, black pepper, cumin, and salt. Reserve.

2. Place the turkey breasts skin side down on a cutting board. Using a sharp knife, butterfly the breast open (Basically cut it in half parallel to the cutting board but not completely separating the 2 pieces. When it is done, you should be able to open it like a book.). Sprinkle a small amount of spice mix on the inside of each breast. Smear the sausage meat evenly across half the cut surface of the breasts. Fold the cut surface over so that the breast returns to its original shape. Season the outside of the turkey breasts with the remaining spice mix.

3. Wrap each breast in heavy-duty aluminum foil. Place on a baking sheet and bake in a 350 degrees F oven for 45 to 55 minutes, or until an instant read thermometer inserted into the thickest part of the breast registers 145 degrees F.

4. Remove from oven, unwrap (reserving the juices in the foil for the Cajun gravy), and place the turkey breasts on a moderately hot grill. Cook until they reach an internal temperature of 165 degrees F (about 15 to 20 minutes), turning frequently.

5. Remove from the grill, let sit for 5 minutes, and then slice thinly. Serve with plenty of Cajun gravy.

Cajun Gravy
4 Tablespoons butter
1/2 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
2 cloves garlic, minced
1/2 cup flour
1 qt. (32 oz) chicken broth, which can include the reserved turkey drippings from the aluminum foil
1 bay leaf
1/2 teaspoon ground black pepper
Salt to taste
Hot sauce to taste

1. In a medium saucepan, sauté onion, celery, and green pepper in butter over moderate heat until the onions are translucent.

2. Add garlic and flour and mix until well incorporated. Continue to cook over moderate heat, stirring frequently, until the mixture is a light brown color (it will take about 5 minutes).

3. Add 1 cup of the stock or broth and bring to a boil, whisking constantly. Add remaining stock or broth and bring to a boil, whisking constantly.

4. Add bay leaf and black pepper. Let simmer for 10 minutes, stirring frequently. If a thicker gravy is desired, simply let boil and reduce slightly. Add salt and hot sauce to taste.

*It may be necessary to buy the bone-in turkey breast and remove the 2 breasts from it. Simply cut down the side of the breast bone and then separate the meat from the carcass by cutting between the meat and the bone. Leave the skin attached to the breast. A 6 lb. piece will yield 2 breasts about 1 1/2-1 3/4 lbs. each. If the size of the turkey breasts are larger, simply add more sausage and increase the cooking times.
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