For those who don’t want to roast a whole bird this Thanksgiving, a turkey breast is a good option — it needs much less time in the oven, and is super versatile. This rolled, stuffed version takes the elements of a traditional sausage stuffing and marries them with the warm, citrusy notes of Evermill’s eponymous spice blend for an impressive holiday main dish. And yes, the leftovers can (and should) be sliced up and served in turkey sandwiches.
1 tablespoon unsalted butter
½ cup minced onion
⅓ cup minced celery
⅓ cup minced Granny Smith apple
¾ pound mild Italian sausage
1 Evermill bay leaf
¼ cup chicken stock
¼ cup chopped parsley
½ teaspoon finely chopped rosemary
½ teaspoon finely chopped sage
1 four- to five-pound boneless, skin-on turkey breast, butterflied and pounded to a uniform thickness*
½ cup panko breadcrumbs
½ cup crumbled goat cheese
Kosher salt and black pepper, to taste
¼ cup olive oil
2 tablespoons Evermill Blend
In a large saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, 5 minutes. Add the celery and apple and cook for about 5 minutes more.
Push the vegetable mixture to the edges of the pan. Increase the heat to medium and add the sausage and bay leaf. Cook, breaking up the sausage into small pieces with a wooden spoon or spatula, until the sausage is cooked through, 8-10 minutes. Stir in the chicken stock, parsley, rosemary, and sage and cook for another two minutes, scraping up any browned bits on the bottom of the pan. Remove the bay leaf. Pour the sausage mixture into a large bowl and let cool.
Preheat the oven to 400 degrees.
Prepare the turkey breast: Place a rack on a baking sheet, and place the turkey skin-side down on the rack. Season with salt and pepper. In a small bowl, whisk together the olive oil and Evermill Blend, as well as some salt and pepper.
Add the breadcrumbs, crumbled goat cheese, and egg to the sausage mixture. Season with salt and pepper. Mix well, until everything is incorporated. Spread the sausage mixture evenly onto the turkey breast, leaving a 1-inch border around the edges. Roll the breast into a cylinder, then tie using butcher’s twine at about 2-inch increments to hold it together.
Rub half of the Evermill Blend mixture all over the turkey breast, making sure to cover the bottom of the roast.
Roast the turkey until an instant read thermometer reads 150 (about an hour and half), basting halfway through the cooking with the remaining spice mixture. Let cool for 15-20 minutes before serving. Slice and serve warm.
*When buying the turkey breast, you can ask your butcher to butterfly and pound it for you.