Maple Glazed Turkey Breast with Savory Sausage Stuffing
1-16oz pkg cornbread mix
1 whole boneless turkey breast, about 4#
1 pound hot Italian sausages, casings removed
1 large egg
1 tsp fennel seed, crushed
1 Tbsp maple syrup
Prepare cornbread mix according to package directions; cool. Crumble enough cornbread to make 3 cups crumbs; set remaining cornbread aside for other use. Reserve crumbs.
Prepare turkey breast: Heat ovento 325. Place turkey breast, skin side down, on work surface; press out flat. Using meat mallet or dull side of large heavy knife, pound breast to uniform thickness of about ¾”. Set aside.
Prepare stuffing: in 12-inch skillet over medium heat, cook sausage meat about 10 minutes until well browned, stirring frequently to break meat up. Drain well; place in large bowl along with cornbread, egg, fennel seed and ½ cup water, toss to mix well.
To assemble: Spoon stuffing evenly over turkey breast. Starting at one sideedge, carefully roll breast up, jelly-roll fashion; fasten with skewers or string. Place breast, seam side down, on rack in open roasting pan; roast about 1-1/2 hours until cooked through and juices run clear when breast is pierced with knife, brushing with maple syrup during last 10 minutes of roasting time. Remove to serving platter; let stand 5 – 10 minutes before slicing.
Prepare Old time Pan Gravy.
Scrape pan in which turkey breast was cooked to loosen brown bits; tilt pan and pour off fat and drippings into 2 cup glass measure/ Let fat rise to surface. Skim off 3 Tbsp fat and place in 1-qt saucepan; discard remaining fat. Add water to drippings left in measure to make 1 ½ cup; set aside. Set saucepan with fat over medium-high heat; stir in 3 Tbsp all-purpose flour until blended and smooth. Stir in reserved drippings and water and salt and freshly ground black pepper to taste. Bring to boil stirring constantly. Cook 1 minute longer.