Thanksgiving for the first time...

Yes, I finally hosted Thanksgiving and I think it came off without a hitch! I was thankful for finding recipes that I could make the day before to help me put the entire menu together effortlessly. I'd been watching Food Network and seen chefs stuff turkey breasts. It was something I'd never done before but seemed not too hard. - and it wasn't


Roasted Turkey Roulade with Cranberry and Fig Stuffing (Barefoot Contessa)


Ingredients
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup brandy
4 tbsp. (1/2 stick) unsalted butter
1 1/2 cups diced onions
1 cup celery chopped
3/4 pound pork sausage casings removed (sweet and hot mixed)
1 1/2 tbsp. chopped fresh rosemary leaves
3 tbsp. pine nuts, toasted
3 cups herb seasoned stuffing mix
1 1/2 cups chicken stock
1 extra large egg
salt & pepper
1 whole turkey breast, boned and butterflied (about 5 pounds)
3 tbsp. unsalted butter melted


Directions
Place figs and cranberries in small saucepan and pour in brandy and 1/2 c. water. Bring mixture to a boil over medium heat and lower heat and simmer for 2 minutes.  Remove from heat and set aside
Melt butter and large 12 inch skillet over medium heat. Add in onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into smaller pieces- for 10 minutes until browned. Add fig mixture with liquid, rosemary and pine nuts and cook for about 2 minutes. 
Place stuffing mix in large bowl and add in sausage mixture, chicken stock, egg, 1 tsp. salt, and 1/2 tsp. pepper and stir well. (can be stored over night)
Preheat over to 325 degrees.
Lay turkey breast skin down on a cutting board. Season meat with salt and pepper. Spread stuffing on top of turkey about 1/2 inch thick leaving about 1/2 inch border around all sides.  Place leftover stuffing in baking dish and bake for last 45 minutes of roasting alongside the turkey. Starting at one end, roll turkey like a jelly roll and tuck in any stuffing that tried to escape on the sides. Tie the roast firmly with butcher twine every 2 inches (see video below) until it makes a compact cylinder.

Place stuffed turkey breast on baking rack on sheet pan seam side down. Brush with melted butter, sprinkle generously with salt and pepper. roast for 1 3/4-2 hours, until instant thermometer reads 160 degrees.


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If you're cooking 2 breasts as I did you can double the stuffing mix and cook at same temp and time just make sure the breasts have space between them on same rack or if on two racks you need to rotate them halfway between baking.


I replaced the pork sausage with turkey sausage-- and it was just as good but a lot less fatty.