For the Stuffing
cup water
tablespoons butter or margarine
3 cups bread stuffing mix
tablespoon olive oil
onion, thinly sliced
1 teaspoon sugar, divided
2 apples, peeled, cored and cut into 1/4-inch slices
1/2 pound ground hot Italian turkey sausage, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped fresh cranberries
For the Turkey
1 boneless turkey breast (about 5 pounds)
1 tablespoon plus 1 teaspoon dried sage, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons margarine, at room temperature
1 tablespoon dried tarragon @
1. Place oven rack in lower third of oven; preheat to 325F. In a medium saucepan, bring water and butter to a boil over high heat. Remove from heat; add stuffing mix to the pan. Toss to combine; set aside.
2. In a large frying pan, heat oil over medium heat. Add onion; reduce heat to low. Saute onion until softened, about 10 minutes; add 1/2 teaspoon sugar. Increase heat to medium; cook, stirring, for 1 minute. Add apples; cook, stirring, for 3 minutes. Add remaining sugar; cook for 1 minute. Add sausage; cook, stirring, 5 minutes. Add salt and pepper.
3. Transfer apple mixture to a large bowl; add cranberries and stuffing mixture, tossing to coat.
Making the Stuffing
1. Place oven rack in lower third of oven; preheat to 325F. In a medium saucepan, bring water and butter to a boil over high heat. Remove from heat; add stuffing mix to the pan. Toss to combine; set aside.
2. In a large frying pan, heat oil over medium heat. Add onion; reduce heat to low. Saute onion until softened, about 10 minutes; add 1/2 teaspoon sugar. Increase heat to medium; cook, stirring, for 1 minute. Add apples; cook, stirring, for 3 minutes. Add remaining sugar; cook for 1 minute. Add sausage; cook, stirring, 5 minutes. Add salt and pepper.
3. Transfer apple mixture to a large bowl; add cranberries and stuffing mixture, tossing to coat. Preparing and Cooking the Turkey 1. Rinse turkey; pat dry. Using a sharp knife, cut through the membranes that hold the skin in place on 1 side. Place turkey skin-side down on a cutting board; gently cut the membrane so the tenderloin flaps fold out. 2. Cover turkey with plastic wrap. Using a rolling pin or kitchen mallet, pound turkey to a 1-inch thickness. 3. Discard plastic wrap. Sprinkle turkey with 1 teaspoon sage, salt and pepper. Spread stuffing evenly over turkey. Roll up turkey, starting with 1 long side; tuck skin under rolled turkey. Using twine, tie turkey at 3-inch intervals.
4. Set a roasting rack in a shallow roasting pan. Place rolled turkey, seam-side down, on the rack. In a small bowl, combine remaining sage, margarine and tarragon. Spread mixture over turkey.
5. Roast turkey, basting occasionally, until browned and a meat thermometer inserted in thickest part of meat registers 165F, about 2 hours 30 minutes. Let stand 10 minutes. Remove twine; slice.
