Turkey Breast Stuffed with Italian Sausage and Marsala-Steeped Cranberries

A Festive Feast: My Turkey Breast Stuffed with Italian Sausage and Cranberries

The holidays are a time for tradition, for gathering with loved ones, and for indulging in delicious food. For me, Christmas dinner isn't just a meal; it's a ritual, a cherished tradition passed down (though adapted slightly) through generations. This year, I'm sharing a recipe that perfectly blends classic holiday flavors with a bit of Italian flair: a succulent turkey breast stuffed with savory Italian sausage and tangy Marsala-steeped cranberries.

Now, I know what you're thinking. Turkey breast can sometimes be a bit dry, a bit…boring. But this recipe is far from boring. The secret? It's all in the preparation and, of course, the delicious Italian sausage and cranberry stuffing. The butterflied turkey breast makes it easy to create a stunning presentation, and the stuffing is so flavorful that it elevates the entire dish. Think of this recipe as a gateway to holiday entertaining. The turkey breast roasts beautifully, but the best part? It’s just as delicious served cold, making it the ideal centerpiece for a casual buffet or a more formal holiday gathering. Make it ahead, relax, and let your guests enjoy the delicious result.

I’ve always been a firm believer in using high-quality ingredients, and this recipe is no exception. Finding a good quality, butterflied turkey breast can take some effort, so I recommend going to a trusted butcher. They'll help you find the perfect joint and even butterfly it for you. That's right, you have permission to outsource a part of the cooking process if it makes you feel more confident and relaxed.

The stuffing itself is a symphony of flavors. The Italian sausage provides a savory depth, while the Marsala-soaked cranberries bring a sweet and tart counterpoint. The combination of allspice, cloves, and sage adds warmth and complexity, creating a rich and aromatic stuffing that's absolutely irresistible. I like to use my hands when mixing the stuffing – it helps to really incorporate all the ingredients. But if that’s not your style, feel free to use a spoon or a spatula.

This recipe isn't just for Christmas. The flavors are perfect for any seasonal celebration. It's elegant enough for a special dinner party, yet casual enough for a cozy family meal. No matter how you choose to serve it, this turkey breast is sure to be a showstopper. The rich cranberry sauce adds a beautiful colour contrast to the roasted meat, and the tender texture of the turkey breast is a perfect contrast to the subtle spices. The most important part of this recipe is the preparation. It is easy to make ahead of time, which means that you can actually enjoy the party as well!

I've found that serving this alongside a pot or two of Italian mostarda di Cremona really elevates the dish. This sweet and spicy mustard fruit preserve adds a wonderful burst of flavour that complements the turkey perfectly. It's a bit of a hidden gem, but trust me, it’s worth seeking out. If you’re really looking for something special, you can use Italian Prosciutto instead of sausage to create a lighter taste, however that is not a part of the original recipe.

So, gather your ingredients, put on some festive music, and get ready to create a holiday masterpiece. This turkey breast is more than just a dish; it's a celebration of flavor, tradition, and the joy of sharing a delicious meal with loved ones. Enjoy!

A Note on the Cranberry Sauce: If you're short on time, you can use a good quality store-bought cranberry sauce. However, the homemade version with Marsala is truly exceptional. The Marsala adds a depth of flavor that you just can't replicate with a store-bought version. However, in a pinch, a jarred cranberry sauce does work fine. It is still quite tasty.

Serving Suggestions: This turkey breast is versatile and pairs well with a variety of sides. Roasted root vegetables, creamy mashed potatoes, or a simple green salad would all be excellent complements. Don't forget the mostarda di Cremona! It's the perfect finishing touch. If you can find it in the shop near you, I highly recommend to give it a go.

Step-by-step

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
• Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots.
• Squeeze the sausage meat out of its skins, add to the pan, and break it up—using a wooden fork and spatula for ease—turning it in the hot pan until it loses its pinkness. This will take about 5 minutes.
• Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator.
• Preheat the oven to 400°F.
• Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and—I use my hands for this—mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint.
• Carefully, in one swift but steady movement, fold one "wing" over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base—i.e., the widest part that is nearer you—to keep it closed, and smear it all over with the duck or goose fat.
• Roast the turkey breast for 2–2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F—it will retain heat and continue to cook for a short while once out of the oven.)
• Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet.
• Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice.
• As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.