It’s that time again! Turkey Day is upon us in two days! I was on a mission to create a recipe that truly encapsulates the holiday! I love Thanksgiving because it’s all about the food and spending time with family, and we love flavor!! So, check this out and have a Happy Thanksgiving!
Makes 8 servings
1 (4-5-pound) bone-in turkey breast, ribs removed
1/4 cup unsalted grass-fed butter, softened
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 clove garlic, minced finely
1 teaspoon sea salt
3/4 teaspoon ground black pepper
Preheat the oven to 375°. Line a rimmed baking sheet with foil or parchment paper.
Place the turkey onto the prepared pan and pat dry.
In a small bowl, stir the butter, sage, rosemary, salt and pepper until combined. Rub the butter under the skin of the breast. Roast in the oven for 1 hour and 10 minutes or until a thermometer reads 165°
2 tablespoons unsalted grass-fed butter
1 cup chopped celery
1 cup chopped yellow onion
1/2-pound turkey sausage
1 large red apple, sliced such as honey crisp
1 cup fresh cranberries
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 (1-pound) sourdough loaf, torn
2 1/3 cups unsalted chicken broth
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped rosemary
1 cup walnuts
Preheat the oven to 375°. Lightly butter a 9×9 baking dish and set aside.
In a large skillet, over medium heat, melt butter. Add the celery and onion and cook until softened, about 3 minutes. Add the turkey sausage and cook, stirring occasionally until browned, about 5 minutes. Stir in the apple and cranberry and cook for about 2 minutes, stirring occasionally until just softened. Add the sourdough, salt, and pepper and stir until combined.
Add the broth, sage, and rosemary and cook until the bread is coated well with the liquid and absorb it lightly. Stir in the walnuts and spoon the mixture into the baking dish. Bake for 35 minutes or until crisp on top.